Deviled Eggs with Caviar (Printable)

Classic deviled eggs topped with caviar and crispy shallots for a sophisticated touch.

# 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, then cover and remove from heat. 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 - Remove yolks gently and place in a bowl. Mash 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. Fry the sliced shallots, stirring continuously, until golden brown and crisp, about 2 to 3 minutes. Remove with a slotted spoon and drain on paper towels.
06 - Top each deviled egg with a small dollop of caviar and a sprinkle of crispy shallots. Garnish with fresh chives if desired. Serve immediately.

# Expert Advice:

01 -
  • They look restaurant-quality but come together in under 35 minutes with zero fuss.
  • The caviar adds that sophisticated pop without requiring any fancy cooking skills.
  • You can prep the filling hours ahead and garnish right before serving, which means less stress when guests arrive.
02 -
  • Don't overcook the eggs or the yolks will be mealy—the 10–12 minute rest off heat is exact for that creamy center you want.
  • Crispy shallots absorb moisture quickly, so fry them last and add them right before serving, or they'll turn soft and disappointing.
  • The filling tastes better slightly overseasoned because the delicate eggs and caviar will balance it out.
03 -
  • For extra richness, stir 1 tablespoon of crème fraîche into the filling—it adds a subtle tanginess that makes people ask what your secret is.
  • Slice your shallots on a mandoline if you have one; the thinner and more uniform they are, the more evenly they'll crisp up in the oil.
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