Devilish Eggs with Caviar | Midwest Living

Devilish Eggs with Caviar

Devilish Eggs with Caviar

Login to rate this recipe.
  • Makes: 16 servings
  • Yield: 16 deviled eggs
  • Prep 30 mins
  • Chill up to 24 hours

Login to save this recipe

Chives and Dijon-style mustard flavor the filling for these appetizer eggs. The caviar on top makes them a sophisticated appetizer at any party.


  • 8 eggs
  • 1/3 cup mayonnaise or salad dressing
  • 2 teaspoons snipped fresh chives or parsley
  • 2 teaspoons white wine vinegar or vinegar
  • 1 1/2 teaspoons Dijon-style mustard, balsamic herb mustard, horseradish mustard or other favorite mustard
  • 1/8 teaspoon paprika or cayenne pepper
  • Red and/or black caviar or sliced pitted green or black ripe olives


  1. For hard-cooked eggs: Place eggs in a single layer in a large saucepan. Add enough cold water to come 1 inch above eggs. Bring to a rapid boil over high heat (water will have large rapidly breaking bubbles). Remove from heat, cover and let stand for 15 minutes; drain. Run cold water over the eggs or place them in ice water till cool enough to handle; drain. To peel eggs, gently tap each egg on the counter. Roll the egg between the palms of your hands. Peel off eggshell, starting at the large end.
  2. For filling: Halve hard-cooked eggs lengthwise and remove yolks. Set whites aside. Place yolks in a small bowl; mash with a fork. Add mayonnaise, chives, vinegar, mustard and paprika; mix well. Spoon mashed egg mixture into egg white halves. Cover and chill up to 24 hours, if you like. Top each egg with caviar or olives.

Nutrition Facts

(Devilish Eggs with Caviar)

Servings Per Recipe 16, Polyunsaturated fat (g) 3, Monounsaturated fat (g) 1, Pyridoxine (Vit. B6) (mg) 0, sat. fat (g) 1, chol. (mg) 125, Riboflavin (mg) 0, Fat, total (g) 7, Thiamin (mg) 0, pro. (g) 4, vit. A (IU) 194, iron (mg) 1, cal. (kcal) 79, calcium (mg) 20, Potassium (mg) 38, sodium (mg) 110, Cobalamin (Vit. B12) (µg) 1, Folate (µg) 12

Add Your Comment