Deviled Egg Caviar


  • 6 large eggs
  • 1/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup caviar
  • Chives, finely chopped, for garnish


  1. Place the eggs in a medium saucepan and cover them with cold water. Bring the water to a boil over medium heat, then remove the pan from the heat and cover it with a lid. Let the eggs sit in the hot water for 10 minutes.
  2. Drain the eggs and run them under cold water to cool them down. Peel the eggs and cut them in half lengthwise.
  3. Remove the yolks from the egg halves and place them in a small bowl.
  4. Mash the egg yolks with a fork until they are crumbly.
  5. Add the mayonnaise, Dijon mustard, lemon juice, salt, and black pepper to the bowl and mix well until the mixture is smooth and creamy.
  6. Spoon or pipe the egg yolk mixture back into the egg white halves.
  7. Top each deviled egg with a small spoonful of caviar.
  8. Garnish each deviled egg with finely chopped chives.
  9. Serve the deviled egg caviar chilled.

Enjoy your delicious deviled egg caviar!