Joanne Weir Follow @ChefJoanneWeir

Deviled Eggs with Caviar

Deviled Eggs with Caviar

Makes enough to serve 6 (technically!)


6 large eggs
2 tablespoons preferably homemade or prepared mayonnaise
2 tablespoons crème fraiche
1 teaspoon lemon juice
Very small pinch cayenne
2 tablespoons shallots, minced
1 tablespoon capers, minced
Kosher salt and freshly ground black pepper
1 tablespoon finely snipped fresh chives
2 ounces caviar of your choice


Place the eggs in a large saucepan three-fourths full of water and bring to a boil over high heat. As soon as the water comes to a boil, remove the pan from the heat, cover and let sit 10 minutes. Remove the eggs and plunge them in a bowl of ice water for 3 to 4 minutes. Crack the eggs gently against the work surface and place the cracked eggs back in the water for 10 minutes.

In the meantime, combine the mayonnaise, crème fraiche, lemon juice, cayenne, shallots and capers. Season salt and pepper. Peel the eggs and cut each egg in half from top to bottom. Place the yolks in a bowl and with a fork, mash them. Add the yolks to the mayonnaise mixture and stir together well.

Spoon or pipe the egg yolk mixture into the hallows of the egg white, distributing evenly. Sprinkle with chives and a big dollop of caviar.