Deviled Eggs with Caviar (Print View)

Classic deviled eggs elevated with caviar and crispy shallots for a sophisticated touch.

# What You'll Need:

→ Eggs

01 - 6 large eggs

→ Filling

02 - 3 tablespoons mayonnaise
03 - 1 teaspoon Dijon mustard
04 - 1 teaspoon white wine vinegar or lemon juice
05 - 1/4 teaspoon salt
06 - 1/8 teaspoon freshly ground black pepper
07 - 1/4 teaspoon paprika

→ Crispy Shallots

08 - 1 small shallot, thinly sliced
09 - 1/3 cup vegetable oil for frying

→ Topping

10 - 1 to 2 tablespoons high-quality caviar (e.g., sturgeon, paddlefish, or salmon roe)
11 - 1 tablespoon fresh chives, finely snipped (optional)

# How To Make It:

01 - Place eggs in a saucepan and cover with cold water. Bring to a boil over medium heat. Once boiling, cover, remove from heat, and let stand for 10 to 12 minutes.
02 - Transfer eggs to an ice bath to cool completely. Peel eggs and halve lengthwise.
03 - Remove yolks gently and place in a bowl. Mash with mayonnaise, Dijon mustard, vinegar or lemon juice, salt, black pepper, and paprika until smooth and creamy. Adjust seasoning as needed.
04 - Spoon or pipe the yolk mixture back into the egg whites evenly.
05 - Heat vegetable oil in a small skillet over medium heat. Add sliced shallots and fry, stirring occasionally, until golden brown and crisp, about 2 to 3 minutes. Remove with a slotted spoon and drain on paper towels.
06 - Top each filled egg half with a small dollop of caviar and a sprinkle of crispy shallots. Garnish with chopped chives if desired. Serve immediately.

# Expert Insights:

01 -
  • They look far more impressive than the 20 minutes they take to make.
  • You can prep everything hours ahead and assemble just before guests arrive, giving you actual time to breathe.
  • The caviar and shallots transform ordinary deviled eggs into something that feels like a tiny indulgence.
02 -
  • Never top the eggs with caviar more than 15 minutes before serving or it loses its pop and flavor; the salt in the caviar starts working on the filling immediately.
  • If your shallots don't crisp properly, your oil wasn't hot enough—next time, listen for a gentle sizzle the moment they hit the pan, and you'll know you're at the right temperature.
03 -
  • Buy your caviar last and keep it ice-cold; the quality difference between something properly stored and something that's been sitting around is night and day.
  • If you're making these for a crowd, halve and fill the eggs, then cover them loosely with plastic wrap until you're ready to top them—this keeps them fresh without drying out.
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