Caviar Deviled Eggs - Les Gastronomes

Caviar Deviled Eggs

Michel Karkour


  • 6 hard-boiled eggs
  • 1/4 cup mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp fresh lemon juice
  • Salt and pepper, to taste
  • 2 tbsp caviar (such as Royal Baerii)
  • Fresh dill or chives, for garnish


  1. Peel the hard-boiled eggs and cut them in half lengthwise. Remove the yolks and place them in a medium mixing bowl.
  2. Mash the yolks with a fork or potato masher until they are smooth.
  3. Add the mayonnaise, Dijon mustard, and lemon juice to the yolks and mix until well combined. Season with salt and pepper to taste.
  4. Using a piping bag or a plastic bag with the corner snipped off, fill the egg whites with the yolk mixture.
  5. Top each deviled egg with a small spoonful of caviar and a sprinkle of fresh dill or chives for garnish.
  6. Serve immediately or cover and refrigerate until ready to serve.

This deviled egg recipe is a classic recipe with an elegant touch of caviar. The rich and buttery taste of the caviar perfectly complements the creamy and tangy egg yolk filling. Enjoy it as a fancy appetizer or a light lunch.

Note: You can adjust the caviar to your liking and budget.



AED. 345.00
AED. 180.00

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