Caviar-Topped Deviled Eggs

Active: 15 mins

Total: 45 Mins

Yield: 6


  • 2 quarts water
  • 6 farm-fresh pasture-raised eggs
  • 2 tablespoons Duke’s mayonnaise
  • 1 tablespoon liquid from jarred pimiento-stuffed green olives
  • 2 teaspoons Dijon mustard
  • 1 (30-gram) tin sturgeon caviar
  • 4 pimiento-stuffed green olives, thinly sliced (optional)


Step 1

Bring 2 quarts of water to a boil in a medium saucepan. Carefully add eggs to boiling water; boil for 12 minutes. Remove eggs, and place in ice water to cool completely for about 15 minutes. Once completely cool, peel the eggs, and rinse under cold running water. Pat eggs dry. 

Step 2

Set a 10-inch nonstick skillet over moderate heat and brush with butter. Pour in a scant 1/3 cup of the batter and swirl Slice eggs in half lengthwise, and remove yolks. Using a plastic dough scraper, push the yolks through a fine wire-mesh strainer into a small bowl. Using a fork, stir in mayonnaise, olive liquid, and Dijon mustard until smooth. Place mixture in a piping bag, and pipe evenly into egg white halves. Garnish each with a small dollop of caviar and if desired, sliced olives.

Recipe: Food & Wine | Photo: Caitlin Bensel