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Deviled eggs are a classic appetizer that is easy to prep and serve at any event. They are perfect for brunch, dinner parties, holidays, or even as a snack on a lazy Saturday. This recipe adds a little twist to the classic with some caviar. Island Creek Oysters makes it easy to enjoy caviar with their transparent and mission-driven approach. We've created a simple base recipe that allows the caviar to be the star ingredient and included three ways to garnish the deviled eggs to add some extra flavor and texture.
How to Make
Deviled Eggs With Caviar
- 12 hard-boiled eggs (divided by 3)
- Island Creek Oysters First Class Caviar Flight
- 3 tablespoons mayonnaise of choice divided
- 2 teaspoons Dijon mustard
- Fresh-squeezed lemon juice from one lemon divided
- 1/4 shallot diced
- Salt and pepper
- Smoked salmon
- Fresh chives
- Fresh dill
- Everything But The Bagel seasoning
- Paprika, to taste
- Cayenne pepper, to taste
- 1 stockpot
- 1 large mixing bowl (for ice bath)
- 2 regular bowls (for the fillings)
- 1 large spoon
- 1 large plate for serving
- 1 Chef knife
- Hard boil the eggs for 10 minutes, spoon out the eggs and put them in the prepared ice bath.
- Peel the eggs and slice them in half, down the middle, to make 24 halves.
- Scoop out the yolk of 16 halves and mash it together in a small bowl with two tablespoons of mayonnaise, dijon, and lemon juice (start with less lemon juice and add to taste and consistency). Season to taste with salt and pepper. Note: Use less salt than you would typically would, as the caviar will add additional saltiness.
- Pipe or dollop the filling back into the holes in the egg halves.
- Mix the remaining mayonnaise, lemon juice, and shallot, and add one dollop to the top of the remaining eggs with the yolks still intact.
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Deviled Egg Recipe - Garnish
Now that you have the base of the deviled eggs ready, it's time for the fun part - the garnish. You can be creative with this part and add your own personal touches.
The Show Stopper
California White Sturgeon/ Everything But the Bagel/ Smoked Salmon/ Dill
- Spoon a few tablespoons of the "Everything but the Bagel" seasoning onto a small plate. Roll the outside of the deviled egg around in the seasoning to coat.
- Slice slivers off a piece of salmon and roll into rosettes. Make one for each egg.
- Arrange the salmon rosettes on top of the filling, along with small scoops of caviar and a sprig of dill.
Siberian Caviar/ Chives/ Cayenne Pepper
- Spoon a small dollop of caviar onto the prepared egg.
- Dust with cayenne pepper and a sprinkle of chopped chives.
The Lazy but Lovely
Osetra Caviar/ Paprika
- Add a small scoop of caviar to the egg dollop.
- Dust with paprika and top with microgreens.
Tips and Tricks
- You can batch out this recipe and scale it up or down depending on how many people you need to serve. You can also go with just one of the three ways or make all three at the same time. The nice thing about deviled eggs is that nothing is an exact science as long as you have the fundamentals down.
- Use scissors like these to snip small pieces of dill and chives for garish.
- You can use a food processor or blender for the fillings if you prefer a more smooth texture.
- Enjoy! -
Island Creek Oysters grows the world’s finest oysters and has a damn good time doing it. Harvested daily and shipped overnight from Duxbury Bay, Maine, to your kitchen. From your back deck to the country’s best restaurants – they do what they love, and love what they do, and it shows.
Learn more about their mission and values here >