quick
Deviled Eggs with Ossetra Caviar and Smoked Paprika
Classic deviled eggs, chilled and topped with Ossetra caviar. Rich, creamy filling meets briny pearls — ready in 15 minutes, just for you.
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Deviled eggs are already one of the best things you can make with ingredients you have on hand. Hard-boil the eggs the night before or earlier in the day, and the actual assembly takes about ten minutes — most of which is just mashing yolks and tasting as you go.
What makes this version worth making on a Tuesday night is the Ossetra on top. Ossetra caviar is rich and nutty with a clean finish, and that flavour lands perfectly against a creamy, mustardy yolk filling. It's not a complicated idea. It just works. Keep everything cold — the eggs, the plate, even the spoon you use to portion the caviar — and the contrast between silky filling and firm pearls stays exactly right through every bite.
If you're still getting your footing with caviar, How to Eat Caviar covers the basics without the fuss. One small tin is plenty here. This is a solo treat, not a production.
Ingredients
- 3 large eggs, hard-boiled and peeled — boiled ahead and chilled
- 1 tbsp mayonnaise
- ½ tsp Dijon mustard
- ¼ tsp white wine vinegar
- small pinch fine sea salt
- small pinch smoked paprika — for garnish
- 1 tsp fresh chives, finely sliced
- about 20–30g Ossetra caviar — to serve
Method
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Halve the chilled eggs lengthwise and pop the yolks into a small bowl.
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Mash the yolks with mayonnaise, Dijon, white wine vinegar, and a pinch of salt until smooth and creamy.
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Spoon or pipe the filling back into the egg whites, mounding it slightly.
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Arrange the filled eggs on a small plate and refrigerate for 5 minutes so everything is properly cold.
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Just before eating, spoon a small amount of Ossetra caviar onto each egg, dust lightly with smoked paprika, and scatter the chives over top.
Caviar for Tuesday
Caviar for this recipe
Frequently asked
Why Ossetra caviar on deviled eggs?
Ossetra's rich, nutty creaminess plays directly off the yolk filling — they taste like they were made for each other. The brininess cuts through the mayo just enough to keep each bite interesting.
Can I prep these ahead?
Yes — fill the eggs and keep them covered in the fridge for up to a few hours. Add the caviar only right before you eat so the pearls stay firm and the texture stays clean.
How much does Ossetra caviar cost?
Pricing depends on tin size and changes seasonally — visit the shop at caviarkitchen.ca for current figures. For a solo treat like this, a small tin goes a long way.