How to Make Red Caviar Deviled Eggs: A Simple Recipe for Any Occasion
Red Caviar Deviled Eggs with Salmon Roe
Red caviar deviled eggs combine a creamy yolk filling with chilled salmon roe for a simple party appetizer. Prepare the eggs first and add the caviar shortly before serving so the roe stays cold and retains its texture.
Shop Red Caviar & Ikura | Salmon Roe & Ikura Guide
Ingredients
- 6 large eggs
- 3 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tsp fresh lemon juice
- White pepper to taste
- About 1 oz prepared salmon caviar
- Fresh dill or chives
Method
- Hard-boil the eggs using your preferred reliable method, then cool completely and peel.
- Halve the eggs and remove the yolks. Mash yolks with mayonnaise, Dijon, lemon juice, and white pepper until smooth.
- Pipe or spoon the filling into the egg-white halves and refrigerate until serving.
- Add chilled salmon caviar shortly before serving and garnish with dill or chives.
Which Salmon Roe Works Well?
Chum Salmon Caviar gives a large, classic ikura presentation. Coho Salmon Caviar offers a different species profile, while Pink Salmon Caviar generally has a smaller grain. Texture, salinity, and color can vary by lot, so use the current product description when choosing.
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Make-Ahead Tips
The cooked eggs and filling can be prepared earlier and kept refrigerated. Add the salmon roe near serving time rather than leaving assembled eggs sitting for hours. Keep perishable ingredients cold and return leftovers to refrigeration promptly.
Storage
Storage life for salmon roe varies by product, cure, packaging, and whether it was previously frozen. Follow the current package instructions rather than a universal number. See our Salmon Roe Storage Guide.
More Red Caviar Recipes
See the Red Caviar Recipes hub for more ways to serve salmon roe and ikura.
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