Caviar-Stuffed Deviled Eggs

Caviar adds a touch of elegance to classic deviled eggs.

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  • 6 eggs
  • 1/4 cup light mayonnaise or light salad dressing
  • 1 teaspoon prepared mustard
  • 1 teaspoon vinegar
  • Salt
  • Ground red pepper
  • 6 teaspoons red and/or black caviar
  • Chervil sprigs (optional)
Place eggs in a single layer in a medium saucepan. Add enough cold water to come 1 inch above eggs. Bring to boiling over high heat. Reduce heat so water is just below simmering. Cover and cook for 15 minutes; drain. Run cold water over eggs, or place them in ice water until cool enough to handle; drain.
Peel eggs. Remove top quarter of egg; carefully remove yolks. Cover hollowed egg whites; set aside. Place yolks and egg tops in a bowl; mash well with a fork.
Add mayonnaise or light salad dressing, mustard, and vinegar; mix well. Season with salt and pepper. Spoon mashed egg mixture into hollowed egg whites. Top each egg with caviar. Garnish with chervil, if desired. Makes 6 servings.

nutrition information

Per Serving: cal. (kcal) 125, Fat, total (g) 10, chol. (mg) 247, sat. fat (g) 3, carb. (g) 2, pro. (g) 8, vit. A (IU) 389, Folate (g) 24, sodium (mg) 260, calcium (mg) 40, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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