Deviled Eggs with Caviar? Yes! The saltiness of the salmon roe and the creaminess of the egg yolk/mayo mixture pair beautifully in these classy appetizers that are fit for a holiday gathering.
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5 from 1 vote
Deviled Eggs with Caviar
By Olga Miller
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 12
Ingredients
- 6 large eggs, , hard-boiled, peeled, and halved lengthwise
- 3 tablespoons avocado mayonnaise
- ½ teaspoon Dijon mustard
- 3 tablespoons finely chopped chives, , plus more for garnish
- ¼ cup salmon roe
- Kosher or fine sea salt
- Freshly ground black pepper
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Instructions
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Remove the yolks from the halved eggs. In a small bowl, mash the yolks into a smooth paste using a fork. Add the mayo, mustard, and chives, and mix well. Season with salt and pepper, to taste.
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Fill the egg halves with the yolk mixture and arrange on a serving platter. Spoon a little caviar on top of each before serving. Garnish with chives.
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Serve immediately.
Nutrition
Calories: 61kcalCarbohydrates: 1gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 100mgSodium: 58mgPotassium: 44mgFiber: 0.03gSugar: 0.1gVitamin A: 166IUVitamin C: 1mgCalcium: 14mgIron: 0.4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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