Deviled Eggs with Caviar (Printer-friendly)

Classic deviled eggs enhanced with rich caviar and crisp shallots for a sophisticated taste.

# 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)

# 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 until completely cooled. Peel shells and slice eggs lengthwise into halves.
03 - Remove yolks carefully and mash in a bowl with mayonnaise, Dijon mustard, white wine vinegar or lemon juice, salt, black pepper, and paprika until creamy and smooth. Adjust seasoning as needed.
04 - Spoon or pipe the yolk mixture evenly back into the egg white halves.
05 - Heat vegetable oil in a small skillet over medium heat. Add thinly sliced shallots and fry, stirring frequently, 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 finely snipped chives if desired. Serve immediately.

# Expert Advice:

01 -
  • The caviar adds a luxe moment that tastes far more complicated than the effort required.
  • Crispy shallots bring a textural surprise that keeps people reaching for more.
  • You can prep everything ahead and assemble just before serving, which means less stress when guests arrive.
02 -
  • Add the caviar only right before serving—if it sits too long, the texture softens and you lose that distinctive pop.
  • Make your filling a few hours ahead if you want, but don't fry the shallots until just before the moment arrives.
03 -
  • If your filling seems too thick, add just a touch of crème fraîche or a few drops of lemon juice to loosen it without losing that luxurious texture.
  • For extra crispy shallots, make sure your oil is hot enough—if it's too cool, they'll absorb oil and get greasy instead of crispy.
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