Devilled eggs with caviar







Cook Time

00-00 Min


  • 20 eggs, hard-boiled
  • 6 tablespoons mayonnaise
  • 2 tablespoons finely chopped fresh dill
  • 100g/4oz caviar
  • salt and freshly ground black pepper
  • Peel the hard-boiled eggs and cut in half lengthways.
  • Carefully remove the yolks, and chop them finely. Put in a bowl, and add the mayonnaise and dill. Season with salt and pepper. Blend until smooth.
  • Fill each half-egg with the devilled yolk mixture, and serve garnished with grains of caviar.


  1. Caviar Source:
    • Ensure that the caviar you use is from a reputable source and properly stored. Check for freshness and quality.
  2. Allergies:
    • Be aware of potential allergies to eggs and caviar. If serving to guests, inquire about any allergies beforehand.
  3. Choking Hazard:
    • Be cautious with small foods like caviar, as they can pose a choking hazard, especially for young children. Consider the age of your guests.
  4. Refrigeration:
    • Keep the deviled eggs with caviar refrigerated until serving to prevent spoilage, especially if served in a warm environment.
  5. Shell Handling:
    • Exercise caution when peeling hard-boiled eggs to avoid injury. Use freshly boiled eggs for easier peeling.
  6. Utensil Safety:
    • If using piping bags or utensils with sharp tips, handle them carefully to prevent accidental injuries.
  7. Serving Size:
    • Be mindful of the serving size, as caviar is a delicacy, and a little goes a long way.
  8. Presentation:
    • Present the deviled eggs with caviar on a stable serving platter to avoid accidents.
By following these precautions, you can create a delightful and safe appetizer for your guests to enjoy.
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