Deviled Eggs with Caviar (Printable version)

Elegant deviled eggs enhanced with caviar and crispy shallots, perfect for special occasions.

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

# Step-by-step guide:

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 eggs and cut in half lengthwise.
03 - Remove yolks carefully 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 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 while 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 dollop of caviar and a sprinkle of crispy shallots. Garnish with snipped chives if desired. Serve immediately.

# Expert tips:

01 -
  • You'll impress people without spending hours in the kitchen, which feels like getting away with something delicious.
  • The contrast between creamy filling, salty caviar, and crunchy shallots makes every bite feel intentional and elegant.
  • They come together in stages, so you can prep ahead and handle the glamorous finishing touches right before guests arrive.
02 -
  • Caviar oxidizes and loses its delicate pop if you add it too early, so save the topping for the last possible moment.
  • The shallots will continue to crisp as they cool, so pull them from the oil when they're just barely golden.
03 -
  • If your eggs are hard to peel, they might have been too fresh; older eggs from the back of your fridge will cooperate more readily.
  • Keep your oil temperature steady when frying shallots—a thermometer set to 325°F takes the guesswork out and prevents burnt edges.
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