Devilled Eggs with Caviar

5 from 4 votes

Devilled eggs with caviar make a fine luxury appetiser or party nibble. This recipe is easy to make and the caviar adds a burst of visual excitement and an extra pop of texture and flavour to this classic dish.

Prep Time45

Cooling time for the eggs30

Course: Appetiser/ Nibble

Cuisine: American, Worldwide

Servings:

Calories: 119kcal

Author: Jane Coupland

Ingredients

6 Eggs Large, free range
3 tablespoon mayonnaise
2 teaspoon Dijon mustard
½ teaspoon Paprika sweet & mild rather than hot
½ teaspoon White wine vinegar
⅛ teaspoon Salt
⅛ teaspoon Ground black pepper
1 tablespoon Chives finely chopped

Garnishes

⅜ teaspoon Paprika sweet & mild
½ tablespoon Chives finely chopped
1 tablespoon Black Lumpfish caviar I used Elsinore

Instructions

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)

Notes

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.

Nutrition