Caviar Deviled Eggs
Classic deviled eggs made luxurious with a spoonful of caviar or trout roe. About 1 net carb each serving, and a show-stopping appetizer for New Year’s Eve and holiday parties.
- Prep20 min
- Cook12 min
- Serves4
Deviled eggs are already naturally keto. A small spoonful of caviar makes them black-tie. You do not need the expensive stuff — good trout or salmon roe at a fraction of the price tastes briny, pops, and photographs beautifully against the creamy yolk.
Nutrition per serving (estimated)
Method
- Place the eggs in a saucepan, cover with cold water by 1 inch, and bring to a boil. Cover, turn off the heat, and let stand 11 minutes. Move to an ice bath for 10 minutes.
- Peel the eggs, halve lengthwise, and pop the yolks into a bowl. Arrange the whites on a platter.
- Mash the yolks with the mayonnaise, mustard, lemon juice and salt until completely smooth. For a restaurant finish, press them through a fine sieve first.
- Pipe or spoon the filling back into the whites. Top each with a small spoonful of caviar and a few chives.
- Chill up to 2 hours before serving.
Chef’s notes
- Steam instead of boiling if you can: 13 minutes in a steamer basket gives eggs that peel almost effortlessly.
- Fill the whites no more than 2 hours ahead, and add the caviar right before serving so it stays crisp and pearly.
- Use a mother-of-pearl or plastic spoon with caviar; metal can dull the flavor.
Storage: The unfilled whites and filling keep separately for 2 days in the fridge. Assemble just before serving.
Food safety: the USDA’s minimum internal temperatures are 165°F (74°C) for poultry, 160°F (71°C) for ground meat, and 145°F (63°C) for whole cuts of beef, pork, lamb and fish, with a 3-minute rest for the meat. Use an instant-read thermometer. More on food safety.
Nutrition is a calculated estimate per serving using standard ingredient data; brands and portions vary. Net carbs = total carbohydrates − fiber. Not medical advice. See our health disclaimer.
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