Deviled Eggs with Caviar (Print Version)

Rich deviled eggs garnished with caviar and crispy shallots for refined flavor and texture.

# 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 Make It:

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 and halve the eggs lengthwise.
03 - Gently remove the yolks and place them in a bowl. Mash together 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 white halves.
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. Remove with a slotted spoon and drain on paper towels.
06 - Top each filled egg half with a small dollop of caviar and sprinkle crispy shallots on top. Garnish with chives if desired. Serve immediately.

# Additional Tips::

01 -
  • They're elegant enough for fancy events but still taste like comfort food dressed up.
  • The crispy shallots add the kind of texture contrast that makes you reach for another one immediately.
  • You can prep everything ahead except the final topping, which means less stress when guests arrive.
02 -
  • Overcooked eggs are the silent killer here—that gray ring around the yolk means the eggs went too long, so timing the ice bath properly makes all the difference.
  • Cavity should go on last because sitting on top of the warm filling will make it soggy, turning your elegant topping into mush.
03 -
  • Mashing the yolks with a fork and then switching to a whisk or spatula prevents overworking them into something grainy and unpleasant.
  • A piping bag fitted with a large star tip transforms these into the kind of thing people photograph before eating.
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