Deviled Eggs Caviar Crispy (Print View)

Classic deviled eggs topped with caviar and crispy shallots, perfect for elegant occasions.

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

# Step-by-Step Directions:

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 lengthwise.
03 - Remove yolks gently and mash in a bowl with mayonnaise, Dijon mustard, vinegar or lemon juice, salt, black pepper, and paprika until creamy. Adjust seasoning if needed.
04 - Spoon or pipe the yolk mixture back into the halved egg whites evenly.
05 - Heat vegetable oil in a small skillet over medium heat. Fry sliced shallots, 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 a sprinkle of crispy shallots. Garnish with snipped chives if desired. Serve immediately.

# Expert Suggestions:

01 -
  • They look restaurant-quality but take less time than most appetizers, which means you can actually enjoy your guests instead of stressing in the kitchen.
  • The contrast of creamy filling, briny caviar, and crispy shallots hits every texture at once, and people keep reaching for just one more.
02 -
  • Do not add the caviar until the very last moment before serving; the salt in the caviar will weep into the filling and make everything soggy, which defeats the whole purpose of that elegant presentation.
  • If you're making these ahead, prepare everything except the caviar and shallot topping, cover them loosely, and refrigerate for up to six hours—then dress them just before your guests arrive.
03 -
  • Buy the best mayonnaise you can find; it's one of only three main ingredients in the filling, so it genuinely matters and shows in the final taste.
  • Keep a tiny spoon or caviar spoon reserved just for topping these eggs, so you don't accidentally use a regular spoon and disturb the delicate caviar eggs.
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