Deviled Eggs Caviar Shallots (Printable)

Elevated deviled eggs featuring rich caviar and crunchy shallots for refined gatherings.

# Components:

→ 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 (sturgeon, paddlefish, or salmon roe)
11 - 1 tablespoon fresh chives, finely snipped (optional)

# Method:

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 shells and halve eggs lengthwise.
03 - Remove yolks carefully and place in a bowl. Mash with mayonnaise, Dijon mustard, vinegar or lemon juice, salt, pepper, and paprika until smooth and creamy. Adjust seasoning to taste.
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. Add sliced shallots and fry, stirring constantly, 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 sprinkle with crispy shallots. Garnish with snipped fresh chives if desired. Serve immediately.

# Expert Advice:

01 -
  • They disappear from platters faster than anything else you'll make, and people ask for the recipe before they've even swallowed.
  • The contrast between creamy filling, briny caviar, and that shattering shallot crunch feels indulgent but comes together in under forty minutes.
  • You can prep them hours ahead and add the luxe toppings at the last moment, which means less stress and more time with your guests.
02 -
  • Add the caviar and shallots at the very last moment—if they sit on the eggs for more than a few minutes, the shallots lose their crunch and the caviar can start to break down.
  • Old eggs peel infinitely better than fresh ones, so if you're making these for an event, plan ahead or ask your grocery store for older eggs.
03 -
  • Keep your filling piping bag clean and cold—run it under cold water before you fill it, and you'll get neater presentation and easier handling.
  • Taste your filling before you pipe it back into the eggs; this is your last chance to adjust the seasoning and make sure it's exactly what you want.
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