Elevate a timeless appetiser with these elegant Devilled Eggs with Caviar. Creamy, perfectly seasoned egg yolks are piped into tender egg whites and topped with premium caviar for a luxurious finishing touch. Ideal for cocktail parties, holiday entertaining, brunches, or special celebrations, this simple yet sophisticated caviar recipe is guaranteed to impress your guests.

Ingredients (makes 12 canapes)

• 2 litres water
• 6 large free-range eggs
• 30g mayonnaise
• 15ml liquid from jarred pitted green olives
• 10ml Dijon mustard
• 30g premium caviar – any of our Caviars will work excellently, but Oscietra or Imperial are the most widely used for this recipe.
• 4 pitted green olives, thinly sliced (optional, for garnish)

How to Make Devilled Eggs with Caviar

Step 1: Hard-Boil the Eggs

Bring 2 litres of water to a rolling boil in a medium saucepan. Carefully lower the eggs into the boiling water and cook for 12 minutes.

Transfer the eggs immediately to a bowl of iced water and leave to cool completely, approximately 15 minutes. Once cooled, peel the eggs, rinse under cold running water, and pat dry.

Step 2: Prepare the Filling

Slice each egg in half lengthways and carefully remove the yolks.

Press the yolks through a fine mesh sieve into a small bowl to create an exceptionally smooth filling. Add the mayonnaise, olive brine, and Dijon mustard, then mix until creamy and well combined.

Transfer the filling to a piping bag fitted with your preferred nozzle and pipe evenly into the egg white halves.

Step 3: Garnish with Premium Caviar

Top each devilled egg with a small spoonful of caviar. If desired, finish with a few thin slices of green olives for added colour and flavour.

Serve immediately or refrigerate until ready to enjoy.

Tips for the Best Caviar Devilled Eggs

• Use fresh, high-quality free-range eggs for the smoothest texture and easiest peeling.
• Pass the yolks through a fine sieve to create a light, silky filling worthy of fine dining.
• Add the caviar just before serving to preserve its delicate texture and flavour.
• Chill the devilled eggs before serving for the freshest taste.
• Pair with Champagne, sparkling wine, or chilled vodka for an elegant serving experience.

Frequently Asked Questions

What type of caviar is best for devilled eggs?

Use Oscietra caviar which offers a beautifully balanced flavour with buttery, nutty notes that complement the rich egg filling. Other premium sturgeon caviars like Imperial, or Kaluga also work wonderfully.

Can I make devilled eggs ahead of time?

Prepare the eggs and filling up to one day in advance, but wait until just before serving to add the caviar to maintain its freshness and delicate texture.

How should caviar be served on devilled eggs?

Use a mother-of-pearl, horn, or non-metallic spoon to gently place the caviar on top of each filled egg. This helps preserve the delicate flavour and texture of the roe.

These elegant caviar devilled eggs make an impressive canapé for dinner parties, festive gatherings, weddings, New Year’s Eve celebrations, Easter brunches, and other special occasions.