Fancy Deviled Eggs with Caviar and Crème Fraîche
Whether you're hosting a wedding, a New Year's Eve party, an awards show event, or just one hell of an elegant Tuesday, these fancy deviled eggs with caviar and crème fraîche are an easy and special hors d'oeuvre idea.
Caviar is undeniably pricey, but a little goes a long way.
Caviar and crème fraîche deviled eggs
Deviled eggs are a crowd-pleasing hors d'oeuvre or snack, even when they're not the least bit fancy. For extra-special occasions, it's nice to have an extra-special deviled egg variation that's ready to hobnob with the politest of company.
Caviar and crème fraîche make a classic combination to serve atop blini. Their flavors complement each other so well that the world loves to riff on them, topping everything from tarts to potato chips. Why not deviled eggs?
What is crème fraîche?
Crème fraîche is heavy cream that's been cultured and thickened by adding a fermenting agent and allowing it to sit at room temperature for several hours. Traditionally, crème fraîche has been made from unpasteurized cream that naturally contains the right bacteria to ferment it. In the United States, fermenting agents are added to pasteurized cream.
Crème fraîche tends to be thicker, richer, and less tangy than sour cream, though the two ingredients are made through somewhat similar processes.
You can make your own crème fraîche by adding a tablespoon of buttermilk to one cup of heavy cream and letting it sit, partially covered, on the counter for up to 24 hours until it's as thick as you like it. You can use a mason jar or a glass measuring cup. Or just buy your crème fraîche at the store.
What is caviar?
Technically, caviar is lightly salted, cured sturgeon roe. The most-prized caviar is from Caspian sea beluga, osetra, and sevruga sturgeon, in descending order. Caviar is pricey AF, and more important, all three of those sturgeon species are currently endangered.
We suggest casting a wider net (if you will) of sturgeon species and even considering other types of fish roe for your caviar and crème fraîche deviled eggs. It's important to shop from a source you trust, and beyond that, to keep an open mind.
The roe in the photo is paddlefish, and it was super.
You can learn more about how to buy caviar from Kenji Lopez-Alt's interview with Alexandre Petrossian on Serious Eats.
Deviled egg recipe basics
Pop over to our classic deviled eggs post to learn everything you could ever want to know about making, storing, and partying with great deviled eggs.
- 1 dozen peeled perfect hard-boiled eggs
- 1/2 cup mayonnaise
- 2 teaspoons Dijon mustard
- 3/4 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 medium shallot, minced
- 1/4 cup crème fraîche
- 1 ounce caviar of your choice
- Snipped fresh chives
- Slice each egg in half lengthwise and carefully remove yolks to a medium bowl.
- Mash yolks well with a fork.
- Add mayonnaise, mustard, salt, and pepper and continue mashing and blending with the fork until yolk mixture is creamy. Stir in shallot.
- Using a piping bag fitted with a plain tip, a resealable plastic bag with one of the bottom corners snipped off, or a spoon, pipe or spoon the yolk mixture back into the egg halves.
- Spoon about 1/2 teaspoon of crème fraîche onto each piece and top with a little bit of caviar. Garnish with a couple of snipped fresh chive pieces and serve.
Wilton 16-Inch Piping Bags
Ateco Pastry Tube - Plain - Size 808
Williams Sonoma Open Kitchen Deviled Egg Platter
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