Deviled Eggs with Caviar – Elegant Appetizer Recipe

1. Introduction

Deviled Eggs with Caviar are a sophisticated twist on a timeless classic. Creamy, tangy egg yolk filling is perfectly complemented by the delicate, salty pop of caviar. These bite-sized appetizers are not only visually stunning but also a flavor-packed crowd-pleaser, ideal for weddings, holidays, brunches, or upscale parties.

This recipe is approachable yet luxurious. You’ll learn how to cook eggs perfectly, create a smooth filling, pipe it elegantly, and finish with caviar and herbs for a beautiful presentation. Even if you’re a beginner, these deviled eggs will impress your guests and make any occasion feel extra special.

2. Ingredients Breakdown

Eggs (6–12 large)

The base of the dish. Use fresh eggs for the best flavor, but slightly older eggs peel more easily after boiling.

Mayonnaise (3–4 tbsp)

Adds creaminess and richness. Can be substituted with Greek yogurt for a lighter version.

Dijon Mustard (1 tsp)

Gives a subtle tang and depth of flavor.

Lemon Juice (1 tsp)

Brightens the filling and balances richness.

Salt and Pepper

Enhances all flavors. Add sparingly if using salty caviar.

Caviar (1–2 tsp per egg)

The luxurious topping. Black or red caviar works beautifully.

Chives or Dill (optional)

For garnish and freshness.

Substitutions & Options

Greek yogurt instead of mayonnaise for lighter filling.
Avocado can replace part of the yolk for creamy texture and color.
Smoked salmon or roe as alternative toppings for variation.

3. Step-by-Step Instructions

Step 1: Boil the Eggs

Place eggs in a saucepan and cover with cold water.
Bring to a boil over medium heat.
Once boiling, remove from heat, cover, and let sit for 10–12 minutes.
Transfer eggs to an ice bath to cool completely.

Step 2: Peel the Eggs

Gently tap each egg on a hard surface and peel.
Rinse to remove shell bits if needed.

Step 3: Prepare the Filling

Slice eggs in half lengthwise. Remove yolks and place in a bowl.
Mash yolks with a fork and mix with mayonnaise, Dijon mustard, lemon juice, salt, and pepper until smooth and creamy.

Step 4: Fill the Egg Whites

Spoon or pipe the yolk mixture into the egg white halves. Use a piping bag with a star tip for a fancy look.

Step 5: Top with Caviar

Place a small amount of caviar on each deviled egg. Don’t overdo it—1–2 teaspoons per egg is perfect.

Step 6: Garnish and Serve

Add fresh chives or dill if desired.
Arrange on a platter and serve chilled.

4. Tips and Variations

Expert Tips

Slightly older eggs peel more easily than fresh eggs.
Chill the eggs before slicing to keep filling neat.
Pipe filling for professional presentation.
Avoid oversalting; caviar is naturally salty.

Variations

Smoked Salmon Deviled Eggs: Mix finely chopped smoked salmon into the yolk filling.
Spicy Version: Add a few drops of sriracha or cayenne pepper.
Avocado Deviled Eggs: Mash avocado into the yolk mixture for creamy green filling.
Mini Deviled Eggs: Use quail eggs for a smaller, bite-sized version.

5. Serving Suggestions

Sides & Pairings

Champagne or sparkling wine for a luxurious touch
Fresh vegetables or crudité
Gourmet crackers
Light salads

Garnish Ideas

Microgreens
Lemon zest
Edible flowers for festive events

6. Storage and Reheating Instructions

Storage

Store in an airtight container in the refrigerator for up to 2 days.
Add caviar just before serving to preserve texture and flavor.

Reheating

Deviled eggs are served cold; do not heat.

7. Recipe Notes

Boil eggs carefully to avoid gray-green yolks.
Can be prepared a few hours ahead; store filled eggs in the fridge.
Use a small spoon or piping bag for neat filling.
For an upscale presentation, arrange on a decorative platter with lemon slices and herbs.

8. Nutrition Information (Per Deviled Egg, approx.)

Nutrient	Amount
Calories	70
Fat	5g
Saturated Fat	1.5g
Carbohydrates	1g
Sugar	0g
Fiber	0g
Protein	4g
Sodium	85mg
Cholesterol	90mg
Calcium	15mg
Iron	0.3mg

Nutrition information is an estimate and may vary based on specific ingredients used.

9. Recipe Card Summary

Course: Appetizer
Cuisine: American / Gourmet
Servings: 12 halves (6 eggs)
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 30 minutes

Ingredients

6 large eggs
3–4 tbsp mayonnaise
1 tsp Dijon mustard
1 tsp lemon juice
Salt and pepper to taste
1–2 tsp caviar per egg
Fresh chives or dill (optional)

Instructions

Boil eggs, then cool in ice bath.
Peel and halve eggs; remove yolks.
Mash yolks with mayo, mustard, lemon, salt, and pepper.
Fill egg whites with yolk mixture.
Top each egg with caviar.
Garnish with chives or dill. Serve chilled.

Notes

Fill eggs just before serving for best results.
Slightly older eggs peel more easily.

Diet Tags

Gluten-Free
Low-Carb
High-Protein
Appetizer-Friendly

Health Benefits

Eggs provide high-quality protein and essential vitamins.
Caviar adds omega-3 fatty acids.
Herbs like dill or chives provide antioxidants and freshness.

FAQs

1. Can I use fresh salmon roe instead of caviar?
Yes, it works perfectly for a milder, budget-friendly option.

2. How far ahead can I prepare these?
Make up to 6–8 hours in advance; add caviar right before serving.

3. Can I use Greek yogurt instead of mayonnaise?
Yes, for a lighter and tangier filling.

4. Can deviled eggs be frozen?
Not recommended; the texture suffers.

5. How do I prevent yolks from turning gray?
Don’t overcook eggs and cool immediately in an ice bath.

Conclusion

Deviled Eggs with Caviar are the ultimate elegant appetizer: creamy, flavorful, and visually stunning. Perfect for holiday parties, weddings, or any special occasion, these bites combine classic deviled egg flavor with a luxurious finish. They’re easy to prepare, customizable, and always impress. Serve chilled, garnish with fresh herbs, and enjoy the compliments rolling in.