Looking for an upscale party finger food? These deviled eggs topped with generous spoonfuls of caviar deliver an elegant, easy-to-make appetizer that will impress your guests.
Deviled eggs were a Southern staple in my childhood—served at holidays, church potlucks, and picnics. Back then I didn’t consider many variations, but as an adult I enjoy elevating this simple classic with small, flavorful additions.
For a special New Year’s Eve spread I wanted something more luxurious than the usual. Topping deviled eggs with caviar felt like the perfect way to make a familiar appetizer feel celebratory and refined.
Ingredients
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Hardboiled Eggs – Use large eggs for consistent halves. Slightly older eggs tend to peel more easily. If you have an Instant Pot or pressure cooker, that method makes perfectly cooked eggs with minimal fuss.
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Caviar – Caviar varies widely in flavor and price. Golden Osetra has a buttery, smooth profile and beautiful color; American sturgeon is brinier; lumpfish is a budget-friendly option with a different texture. Choose what fits your taste and budget.
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Crème fraîche – A classic pairing with caviar, crème fraîche is creamier and less tangy than sour cream. High-quality mayonnaise can be used instead if preferred.
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Mustard – Dijon mustard blends seamlessly into the yolk filling. Coarse-ground mustard also works if you want a bit more texture.
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Chives – Fresh chives add a mild onion brightness that lifts the rich filling. Green onions can substitute, but chives are more delicate and elegant.
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Where to get caviar
Many upscale grocery stores carry caviar, and some warehouse stores or specialty produce markets do as well. If you have a local fish market, call ahead to check availability. When local options are limited, reputable online purveyors offer quality selections delivered to your door—just be sure to check shipping and storage instructions so the caviar arrives properly chilled.
Tips
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Make it ahead. Prep the hard-boiled eggs and the yolk mixture in advance. Store the whites and the filling separately in airtight containers in the refrigerator. Pipe the filling and add caviar just before serving to keep the roe fresh.
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Make it beautiful. For a refined presentation, pipe the yolk mixture into the whites using a piping bag or a zip-top bag fitted with a tip. A neat piping job highlights the caviar topping.
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Make it different. For a variation, add a small sliver of smoked salmon or a bit of salmon roe and fresh dill alongside the caviar for complementary flavor and texture.
More Recipes with Caviar
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Caviar and Potato Chips
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Caviar Waffle Sticks
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Caviar French Fries
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Deviled Pickled Quail Eggs
Caviar Deviled Eggs
Ingredients
- 6 Hard-Boiled Eggs
- 3 Tablespoons Crème fraîche
- 1 Tablespoon Dijon Mustard
- 1/2 Teaspoon Salt
- 100 Grams Caviar
- 1/2 Tablespoon Chopped Chives
Instructions
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Carefully peel the hard-boiled eggs and slice them in half lengthwise.
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Remove the yolks and place them in a medium bowl. Mash with a fork until fine and crumbly.
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Stir in the crème fraîche, mustard, and salt until the mixture is smooth and well combined.
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Transfer the yolk mixture to a piping bag fitted with a tip, or use a zip-top bag with the corner snipped. Pipe the filling into the egg whites, top each with caviar and a sprinkle of chives, and serve immediately.