deviled eggs with caviar

Devilled Eggs with Caviar

No ratings yet
Print Pin Rate
Prep Time: 45 minutes
Cooling time for the eggs: 30 minutes
Servings: 6 servings


  • 6 eggs large
  • 3 tbsp mayonnaise
  • 2 tsp Dijon mustard
  • 1/2 tsp paprika sweet or mild
  • 1/2 tsp white wine vinegar
  • 1/8 tsp salt
  • 1/8 tsp ground black pepper
  • 1 tbsp chives finely chopped
  • 3/8 tsp paprika sweet or mild


  • 1/2 tsp chives finely chopped
  • 1 tbsp caviar any caviar of choice


Hard-boil the Eggs

  • Begin by placing 6 large eggs in a pan just big enough to hold them (too much room and the eggs will move around, crash into each other and run the risk of splitting)
  • Cover entirely with cold water and pop a lid on the pan
  • Bring the water up to the boil, then continue to cook the eggs for 7 minutes (use a timer as it is easy to forget about them)
  • Meanwhile, fill a large bowl with very cold water – add some ice cubes to get it really cold
  • Once the cooking time is up, drain the water from the pan and transfer the eggs into the bowl of ice cold water. Leave to cool completely. This rapid cooling will help make peeling the eggs an easier task
  • To peel the eggs, tap them all over on a hard surface and peel off the shell. Rinse if necessary to remove any lingering pieces

Preparing the Cooked Eggs

  • Take each egg and slice a tiny amount off of both sides (lengthways) – the thinnest slither you can manage. This creates a flat base for each half that will prevent them from sliding around on the platter
  • Next, slice each egg in half, again lengthways, so that you are left with 12 halves

Make the Egg Yolk Cream Filling

  • Use a teaspoon to carefully pop the yolks out of their cavities. They should come out easily
  • Suspend a fine-meshed sieve over a small mixing bowl and push the yolks through the sieve using the back of a small spoon-don't forget to scrape the back of the sieve once finished
  • Next add mayonnaise, dijon mustard, paprika, white wine vinegar, salt and pepper to the yolks. Mix well then taste & adjust seasoning to suit your tastes
  • Tumble in some finely chopped chives and stir through

Assembling the Devilled Eggs

  • Spoon the creamy filling into a piping bag fitted with a wide star nozzle and pipe the mixture into the egg whites to fill the cavities left by removing the yolks
  • Sprinkle some paprika over the eggs, then scatter with chopped chives
  • Finish by spooning ¼ – ½ teaspoon caviar onto the top of each egg
  • Best served straight away (please refer to recipe notes regarding making in advance)


Tips for Making this Recipe in Advance (note: only parts of the recipe are suitable for making in advance)
I honestly feel that it is best to prepare only to stage 2 (boiling the eggs and preparing the filling) in advance and then proceed to assemble the eggs just before serving.
  • The eggs can be boiled up to 3 days in advance. Once cooked, cool completely, wrap in clingfilm and then store in the fridge until ready to proceed with the recipe
  • The egg yolk filling can be made up to 24 hours in advance. Be sure to tightly wrap the prepared whites and closely cover the filling before refrigerating
  • Technically, you could pipe the filling into the yolk cavities up to 24 hours in advance, provided you are able to cover them loosely and keep them chilled. But there is a risk that the filling will dry out unless covered very closely with clingfilm, which might also mean that the neat piping gets damaged
And it is certainly best to add all of the garnishes in the moments before taking these caviar devilled eggs to the table.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating