party
Caviar Deviled Eggs
Classic deviled eggs topped with a glossy spoon of caviar — a make-ahead party appetizer that looks fancy and takes minutes.
Deviled eggs are already a party favourite — a spoon of caviar just makes them look like you tried harder than you did. The filling is the classic creamy, tangy one; the caviar on top adds a cold, briny pop and a little shine that turns a potluck staple into something people photograph.
The one rule
Caviar goes on last. Fill the eggs ahead and keep them cold, then crown each one right before they hit the table so the pearls stay whole and glossy instead of sinking in.
Ingredients
- 6 large eggs
- 3 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tbsp crème fraîche
- 2 tbsp chives, snipped
- 30g caviar
- to taste salt and pepper
Method
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Hard-boil the eggs (about 10 minutes), then cool them in ice water and peel.
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Halve the eggs lengthwise. Pop the yolks into a bowl and arrange the whites on a plate.
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Mash the yolks with the mayonnaise, Dijon, crème fraîche, salt, and pepper until smooth, then spoon or pipe the mixture back into the whites.
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Just before serving, top each egg with a small spoon of caviar and a few chives. Add the caviar last so it stays glossy and cold.
Caviar for Tuesday
Caviar for this recipe
Pairs with: Chives · Dry sparkling wine
Frequently asked
Can you make caviar deviled eggs ahead?
Yes — boil, fill, and chill the eggs up to a day ahead, then add the caviar just before serving so the pearls stay glossy and don't weep into the filling.
Which caviar is best for deviled eggs?
A mild, mellow caviar like Siberian (Baerii) is ideal, or bright salmon roe (ikura) for colour. Both look striking against the pale yolk and won't overpower the egg.