Deviled Eggs with Caviar (Print Version)

Eggs enhanced with creamy filling, caviar, and crispy shallots for an elegant touch.

# Components:

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

# Directions:

01 - Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium heat. Once boiling, cover the pan, remove from heat, and let stand for 10 to 12 minutes.
02 - Transfer the eggs to an ice bath to cool completely. Once cool, peel and slice the eggs lengthwise.
03 - Remove the yolks and place them 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 the sliced shallots and fry, stirring frequently, until golden brown and crisp, about 2 to 3 minutes. Drain on paper towels.
06 - Top each filled egg half with a small dollop of caviar and sprinkle with crispy shallots. Add chopped chives if desired. Serve immediately.

# Expert Advice:

01 -
  • It takes something everyone knows and loves, then adds just enough elegance to make it feel special without any fuss.
  • The crispy shallots bring a savory crunch that keeps each bite interesting, and the caviar adds bursts of briny richness.
  • You can prep the eggs hours ahead and assemble them right before guests arrive, so theres no last-minute panic.
02 -
  • Dont skip the ice bath after boiling, it stops the cooking instantly and makes peeling so much easier.
  • Add the caviar and shallots at the very last moment, or the shallots will lose their crunch and the caviar can weep and look dull.
  • If your yolk filling feels too thick, add a teaspoon of water or a splash more vinegar to loosen it up.
03 -
  • Use a piping bag with a star tip to fill the eggs if you want them to look bakery-perfect, but a spoon works just fine and keeps things relaxed.
  • Taste the yolk mixture before filling the whites, it should be creamy, tangy, and well-seasoned, because once its piped, its hard to fix.
  • If youre using salmon roe instead of sturgeon caviar, it will be larger and more vibrant orange, which looks stunning and tastes just as special.
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