Deviled Eggs with Caviar (Printable)

Delight in deviled eggs enhanced with caviar and a crunchy shallot topping, perfect for gatherings.

# 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 (sturgeon, paddlefish, or salmon roe)
11 - 1 tablespoon fresh chives, finely snipped (optional)

# How-To Steps:

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 slice each in half lengthwise.
03 - Remove yolks carefully and place in a bowl. Mash with mayonnaise, Dijon mustard, vinegar or lemon juice, salt, pepper, and paprika until smooth and creamy. Adjust seasoning to taste.
04 - Spoon or pipe the yolk mixture back into the egg white halves evenly.
05 - Heat vegetable oil in a small skillet over medium heat. Add sliced shallots and fry, stirring constantly, 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 fresh chives if desired. Serve immediately.

# Expert Tips:

01 -
  • They look impossibly fancy but come together faster than you'd think, making you feel like a culinary genius.
  • The contrast between the silky filling, briny caviar, and snappy shallots creates this addictive texture play that keeps people reaching for more.
  • You can prep the eggs hours ahead and finish them right before guests arrive, so you're not stuck in the kitchen when the party starts.
02 -
  • Timing matters for the shallots—fry them no more than ten minutes before serving or they'll soften and lose that precious crunch that makes the whole thing sing.
  • If your caviar is very salty, taste a tiny bit before adding it, and skip extra salt in the filling to avoid an overly briny bite.
03 -
  • Keep a small damp towel nearby when piping the filling—wipe your piping bag between eggs to avoid a messy appearance.
  • If caviar feels too indulgent, salmon roe gives you that same briny elegance at a fraction of the cost and is just as delicious.
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