Deviled Eggs with Caviar (Printable Version)

Classic deviled eggs topped with caviar and crispy shallots for a refined appetizer.

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

# How-To Steps:

01 - Place eggs in a saucepan, cover with cold water, and 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 cut eggs lengthwise into halves.
03 - Remove yolks carefully and mash in a bowl with mayonnaise, Dijon mustard, vinegar or lemon juice, salt, pepper, and paprika until 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. Fry sliced shallots, stirring occasionally, until golden brown and crisp, about 2 to 3 minutes. Drain on paper towels.
06 - Top each filled egg white half with a small dollop of caviar and sprinkle with crispy shallots. Garnish with fresh chives if using. Serve immediately.

# Expert Tips:

01 -
  • They look far more impressive than the five minutes of actual hands-on work they require.
  • The contrast between creamy filling and crispy shallots hits different than plain deviled eggs.
  • You can prep the eggs ahead and assemble just before guests arrive, which means less kitchen stress when people show up.
02 -
  • Overcooked eggs with dark yolks are still edible but the filling texture changes—that 10–12 minute window matters more than you think.
  • Assemble these as close to serving time as possible because caviar can dry out and shallots lose their crisp on humid air, and both are the whole point of this dish.
03 -
  • If your shallots start to burn before they're crispy, lower the heat immediately—they'll continue cooking even after you remove them from the oil.
  • Make extra crispy shallots and store them in an airtight container for three days so you can use them as garnish on soups, salads, or anything that needs a crispy accent.
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