Devilled Eggs with Caviar for a Dinner Party

By Beleaev Family | Beleaev Caviar & Gourmet

Five eggs make 10 devilled-egg halves for a dinner party. The filling uses 30g of crème fraîche, while a full 20g Royal Baeri tin provides a measured 2g finish on every half. Prepare the eggs and filling in advance if needed, but add the caviar only when the platter is ready to serve.

• Yield: 10 halves
• Serves: 5 guests at 2 halves each
• Caviar allocation: 2g per half

Ingredients and purchase quantities

Equipment

• Small saucepan with lid
• Bowl of iced water
• Sharp thin-bladed knife
• Small mixing bowl and fork
• Piping bag with plain nozzle or two teaspoons
• Digital scale, caviar spoon and flat platter

Method

1. Cook the eggs. Place the eggs in a single layer, cover with cold water and bring to the boil. Lower to a steady simmer for 10 minutes, then transfer directly to iced water.
2. Peel and halve. Once cold, peel carefully. Wipe the knife between cuts so the white edges stay clean. Lift the yolks into the mixing bowl and arrange the 10 white halves on the platter.
3. Make the filling. Mash the yolks finely before adding 30g crème fraîche, 10g mustard, 5ml lemon juice, half the chives and pepper. Mix until pipeable.
4. Fill the whites. Divide the yolk mixture evenly among the 10 hollows. Keep the filled eggs chilled if they are waiting for service.
5. Add the measured finish. Open the caviar immediately before serving. Place 2g on each egg half and scatter over the remaining chives.

Dinner-party timing

The cooked, peeled eggs and the yolk filling can be kept as separate chilled components according to safe egg and dairy handling. Filling them nearer service protects the surface from drying. Keep the caviar sealed and chilled until every half is filled and arranged.

When the filling or eggs misbehave

• Yolks sit near one side: choose the most stable halves for the platter and use a smaller piping nozzle. The flavour is unaffected, but the cavity holds less filling.
• The filling is loose: chill it briefly and pipe smaller mounds. Do not add more crème fraîche.
• The filling is grainy: mash the yolks completely before the wet ingredients go in, or press them through a small sieve.
• The halves roll: remove a paper-thin slice from the rounded base, taking care not to cut through to the filling.

Allergens and safe handling

This recipe contains egg, fish, milk and mustard. Check every exact label for current ingredients and cross-contamination statements. Keep the caviar, crème fraîche, filling and cooked eggs chilled according to their labels and established safe egg handling. Serve the assembled platter promptly.

A mayonnaise variation

For a more traditional mayonnaise filling, replace the 30g crème fraîche with 30g mayonnaise and keep the five eggs, 10g mustard, 5ml lemon juice and 20g caviar unchanged. Divide the finished yolk mixture between the same ten halves. Mayonnaise ingredients vary, so check the label for egg, mustard and other allergens; the crème fraîche version contains milk.

A little cayenne can be stirred into the filling if desired. Keep it restrained rather than coating the caviar with pepper. An optional smoked-salmon ribbon should be counted as an additional ingredient and kept chilled with the filled eggs.

Frequently asked questions

How many halves should I serve?

This recipe plans two halves per guest for five people. If several other canapés are being served, one half per person may be enough. Double the ingredients for twenty halves; the caviar requirement becomes 40g, not another unmeasured spoonful on each piece.

Why are the yolks grainy?

Mash or sieve them before adding the wet ingredients. A small piping nozzle can clog if pieces of firm yolk remain. Two teaspoons also work if you do not have a piping bag.

Can I use a different caviar?

Yes. Oscietra Royal can replace Baeri gram for gram. Keep the ten portions at 2g each so the chosen 20g tin still covers the complete platter.

For another canapé using a full 20g tin, try potato crisps with caviar.

Browse the full caviar collection