Deviled Eggs and Caviar

Deviled Eggs and Caviar

  • Prep: 30 min
  • Cook Time: 4 min
  • Total: 34 min
  • Serving: 6 Servings

Topping deviled eggs with caviar gives this old-school appetizer a fresh and sophisticated makeover. Accompany with a glasses of American rosé.

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  • 6 eggs
  • 1/4 cup mayonnaise
  • 1 teaspoon prepared mustard
  • 1 teaspoon vinegar
  • Sea salt
  • freshly ground red pepper
  • 6 teaspoons red and/or black caviar


  1. Place the eggs into a large saucepan, cover with water and bring to a rolling boil. Take the pan off the heat and let sit, covered, for 15 minutes.
  2. Carefully remove the eggs and transfer to a bowl of cold water to cool.
  3. Peel the eggs, cut in half and then gently remove the yolks and place into a bowl.
  4. Add the mayonnaise, mustard, vinegar and a few pinches of salt and pepper to taste and then spoon the mixture into the egg white halves.
  5. Top the deviled eggs with the caviar and serve.


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