Deviled Eggs with Caviar

  • prep time25 min
  • total time 40 min
  • serves 8

A fancy appetizer to serve on special occasions that takes less effort than you think!

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Directions for: Deviled Eggs with Caviar


8 large eggs

3 Tbsp mayonnaise

1 Tbsp crème fraîche or sour cream, plus more for topping

1 tsp Dijon mustard

¼ tsp paprika

Kosher salt and freshly ground black pepper

4 Tbsp orange tobiko, (flying fish roe) or other caviar (about 1/4-oz)

16 1/2-inch long pieces of fresh chive


1. Place the eggs in a medium pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat; boil for 30 seconds then remove from the heat, cover, and let stand for 15 minutes. Drain the eggs and run under cold water until cool. Carefully peel the eggs and halve each lengthwise. Carefully remove and reserve the yolks.

2. Place the yolks in a food processor with the mayonnaise, creme fraiche, Dijon, paprika and 1/4 teaspoon salt. Process until smooth, and then season with salt and pepper. Transfer the mixture to a resealable plastic bag with a corner snipped off.

3. Pipe the yolk mixture into the eggs. Top each egg with a scant teaspoon of the tobiko, a small dollop of creme fraiche and a piece of chive.

See more: Appetizer, Eggs/Dairy, Party Favourites

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