Deviled eggs caviar

If you are looking for a way to make your appetizers extra special, you should try these spicy Salmon Caviar Deviled Eggs!

Deviled eggs topped with generous amounts of caviar make a delicious upscale appetizer.

Wow your guests with a deliciously elevated appetizer of Deviled Eggs with Caviar. The best part of this dish is that the combination of eggs and caviar brings the best out of both flavor profiles, allowing them to shine in their own right and as a team.

Deviled eggs are a must at Southern church dinners-on-the-grounds and camp meetings. This is a little more sophisticated version, with lemon zest and a touch of vivid red caviar.

Instructions Carefully place the quail eggs in a saucepan and fill with enough water to cover the eggs. Bring to a boil. Once the water is boiling, remove from the heat and cover. Let sit for 4 minutes. Drain the eggs and plunge into cold water. Once the eggs have cooled, tap the eggs gently to crack the shell and peal carefully. Slice each egg in half and use a small fork or spoon to carefully remove the yolks. Place the yolks in a small bowl, and add the crème fraîche and dijon mustard…

Try our Perfectly Pink Deviled Egg Recipe! A unique twist on a classic, adding a pop of colour and delicious flavour to your appetiser lineup.

These easy Devilled Eggs are given a luxurious twist with fresh cream, smoked salmon and lumpfish caviar, inspired by the classic brunch dish, Eggs Royale.

Truffled deviled eggs make a great apéro or snack for New Year's Eve or any party. Serve with a chilled glass of bubbles.

Hostess Stephanie Booth Shafran shares a recipe from her book, You’re Invited: Classic, Elegant Entertaining. Photograph © The Ingalls. Oval platter, H Deco from Hermes.