Deviled Eggs with Caviar (Printable)

Creamy deviled eggs enhanced with caviar and crispy shallots for a refined appetizer.

# Ingredient list:

→ 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:

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 and cool completely. Peel the eggs and halve them lengthwise.
03 - Gently remove yolks and place in a bowl. Mash yolks with mayonnaise, Dijon mustard, vinegar or lemon juice, salt, 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, 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 spoonful of caviar and sprinkle crispy shallots on top. Add chives if desired. Serve immediately.

# Expert Advice:

01 -
  • It looks restaurant-worthy but takes less time than defrosting anything else.
  • The crispy shallots give you that textural surprise that makes people ask for the recipe.
  • You can prep everything except the final topping hours ahead, so hosting becomes less stressful.
02 -
  • The ten to twelve minute boil-and-rest method for eggs is the only one that matters—it prevents that gray-green ring around the yolk and gives you creamy centers.
  • Top these with caviar and shallots just before serving, not hours ahead; the shallots soften and the caviar absorbs moisture if they sit too long.
03 -
  • If you want extra creaminess, stir in one tablespoon of crème fraîche into your filling; it adds a subtle tang that balances the richness.
  • Paddlefish or salmon roe works beautifully if you want to keep costs down, and they taste just as good on your tongue.
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