Decadent Deviled Eggs with Caviar Recipe

Deviled eggs are hard boiled eggs that have been halved and filled with a creamy, seasoned egg yolk filling, often piped into the whites for a pretty presentation. They are a staple at potlucks, picnics, and parties. Topping deviled eggs with caviar takes this humble appetizer to dazzling new heights.

Caviar is a delicacy consisting of salt-cured fish eggs, typically from sturgeon. The three main types of caviar are beluga, osetra, and sevruga. Beluga caviar is the most expensive, costing up to $10,000 per kilogram (Source: Forbes). Caviar has a refined, salty, sea-like flavor that pairs perfectly with the rich, eggy deviled eggs.

This recipe will teach you how to make spectacular deviled eggs with caviar, sure to impress any guest. With just a few simple ingredients and easy instructions, you’ll have a sensational starter in no time.

Ingredients Needed for Deviled Eggs with Caviar

Making deviled eggs with caviar is easy with just a few simple ingredients:

1. Fresh Eggs

Use large, cold eggs for easiest peeling. Organic and free-range eggs have darker, richer yolks that make for better presentation.

2. Mayonnaise

Good quality mayonnaise makes all the difference. Duke’s and Hellmann’s are top choices.

3. Dijon Mustard

Spicy Dijon mustard amps up the flavor of the filling.

4. White Vinegar

A touch of vinegar brightens up the mayo filling. Apple cider vinegar also works well.

5. Salt and Pepper

Kosher or sea salt and fresh cracked pepper add seasoning.

6. Caviar of Choice

Use high quality caviar like osetra, sevruga, sustainable American caviar, or trout roe. Beluga caviar, though classic, is controversial due to the near extinction of wild beluga sturgeon (Source: World Wildlife Fund).

7. Fresh Parsley or Dill for Garnish (Optional)

Fresh herbs like parsley or dill make for pretty garnish.

Steps to Prepare Deviled Eggs with Caviar

Making deviled eggs with caviar is easy by following these simple steps:

1. Boiling the Eggs

Place eggs gently in a pot and cover with 1 inch of cool water. Bring to a rolling boil, then shut off heat, cover, and let sit 12 minutes for large eggs. Shock eggs in an ice bath then peel.

2. Preparing the Egg Yolk Mixture

Cut peeled eggs in half lengthwise and scoop yolks out into a bowl. Mash yolks with a fork then mix in remaining filling ingredients: mayonnaise, mustard, vinegar, salt & pepper.

3. Filling the Egg Whites

Spoon or pipe the filling into the hollowed whites. Create a well in the center for the caviar.

4. Topping with Caviar and Garnish

Top each deviled egg half with a small spoonful of caviar, allowing eggs to overflow. Garnish with fresh dill or parsley (optional).

Tips for Making Perfect Deviled Eggs with Caviar

Follow these pro tips for flawless deviled eggs worthy of fine caviar:

  • Use eggs 7-10 days old for easiest peeling
  • Shock in an ice bath; the temperature difference helps loosen the membranes
  • Peel gently under cool running water
  • Dry with paper towels to prevent water-logging
  • Don’t overmix the filling to prevent it from becoming runny
  • Refrigerate up to 5 hours before serving

What Type of Caviar is Best for This Recipe?

The global market for caviar is expected to reach USD 30.63 billion by 2027 (Source: Grand View Research). For deviled eggs, stay away from cheap imitation caviars which can have a tinny flavor. Good affordable options include white sturgeon or salmon roe caviar like Tobiko. More decadent types like Ossetra would also be divine. For luxury, try Sevruga caviar which has a refined, elegant flavor. Beluga caviar is the finest and most expensive, ranging from $4,000 – $10,000 per kg (Source: Forbes), but the high price means it is hard to ethically source.

How to Store Leftover Deviled Eggs with Caviar

Leftover deviled eggs with caviar will keep covered in the fridge 2-3 days. The caviar may deteriorate in texture and color, so they are best made right before serving. You can store boiled egg whites covered in the fridge up to one week, then add fresh filling when ready to serve again. The filling can also be stored 3 days in the fridge in an airtight container.

Can You Make Deviled Eggs with Caviar Ahead of Time

It’s best to boil eggs, make filling, and assemble deviled eggs just before serving to prevent water-logging or deterioration in texture. Unfilled boiled egg whites can be made 1 week ahead. The filling can be prepared up to 3 days in advance then piped into egg whites just before serving. Prep the caviar garnish right before assembly as well.

Serving Suggestions for Deviled Eggs with Caviar

These decadent bites are perfect single-bite hors d’oeuvres for fancy cocktail parties andbaby showers. Garnish the serving platter with fresh herbs. Provide small plates and cocktail napkins. Recipe yields 12 full deviled eggs, so plan for 3-4 pieces per guest when serving. Display on a bed of ice to keep chilled.

Pairing Suggestions for Deviled Eggs with Caviar

The United States is the largest market for caviar in the world, accounting for approximately 30% of global consumption (Source: The Globe and Mail). Enjoy deviled eggs American-style with bubbly champagne, martinis, or a light craft beer. The eggs also pair well with vodka or icy cold vodka shots.

Conclusion: Enjoy Your Luxurious Treat

Caviar deviled eggs are sure to impress any guest with just the right blend of creamy, eggy richness and salty, sea-like pops of flavor. They make for an easy yet decadent starter or passed appetizer. Top with a dollop of impeccable caviar – whether domestic white sturgeon or salmon roe, or imported Ossetra – for a little bite of sheer elegance and sophistication your next special occasion. Enjoy these sublime little bites of luxury!