Deviled Eggs with Caviar: The Easy Upgrade

Deviled eggs are already a crowd favorite. Add a little caviar and they go from potluck staple to the first thing that disappears at the party. Here's the easy version.

What you need

Hard-boiled eggs, mayonnaise or crème fraîche, a little Dijon, salt, and a splash of vinegar or lemon. For the topping, Smoked Trout Roe is our pick. Its bright pop and savory smokiness are perfect here, and it's easy on the budget at $19 for 30g.

How to make them

Halve the eggs and scoop the yolks into a bowl. Mash with mayo or crème fraîche, Dijon, salt, and a splash of acid until smooth. Pipe or spoon back into the whites. Right before serving, top each with a small spoonful of roe using a non-metal spoon. Metal oxidizes the pearls and adds a tinny taste, so use our mother-of-pearl spoon ($10) or anything made of bone, glass or plastic.

How much do you need?

A 30g tin tops roughly 24 halves with a small spoonful each, which covers a dozen eggs. For a bigger spread, size up: our per-person guide has the full sizing chart.

Tips for the best bite

Keep everything cold. Don't add the roe until the last minute so the pearls stay firm. A little goes a long way: you want a pop of flavor, not a pile. Finish with chives or dill if you like.

Trading up

Smoked trout roe is the right call for a crowd, but if you want to make these the centerpiece, a spoonful of Reserve Kaluga ($105 for 30g) turns a deviled egg into something people photograph. Our comparison guide covers which species suits which dish.

Make it a spread

Serving these? Round out the table with blinis and a tin of Ossetra or Kaluga, and see our pairings guide for the rest of the menu. Hosting six to eight? The Host Set ($295) is built for exactly that.

Shop all caviar and roe, packed to order and delivered cold.