If you're looking for a completely new way to make deviled eggs, this post is for you. These are deviled eggs with creme fraiche and caviar. I call them my I Wanna Be A Billionaire deviled eggs because they are super fancy deviled eggs.
This recipe was inspired by chips and caviar.
As with most of my recipes, there is a story behind it.
And who doesn't love a good food story? These eggs are based on something I heard last year at Food and Wine.
Caviar and chips.
I imagine this concept has caused quite a stir. Ever since I heard about this story, I've been trying to bring this flavor profile into something.
Here's the story: Apparently there's been a big controversy in the food and wine world. I'm not sure who started it, maybe Chef Casey Thompson.
I heard about it all at Food and Wine 2018 during Justin Chapple's on-stage demo.
Apparently a certain caviar company was a little upset when a group of chefs posted a photo on Instagram showing them eating Pringles topped with creme fraiche and caviar.
Of course Pringles was super excited about the shout out. But the caviar company felt disrespected.
I think we should all take ourselves a little less seriously and have a little more fun. Let people eat what makes them smile, without judgment. Brings all the flavors!!
These deviled eggs with caviar are inventive but also unpretentious topped with a crispy chip.
The filling of these eggs is made with creme fraiche and a little cream. A pinch of smoked paprika gives you just the right amount of smokiness.
Today I made three types of deviled eggs.
Yes, that's a lot of eggs. I started to feel like I might be slightly obsessed with deviled eggs.
Check out the others, my BTA (Deviled Eggs with Bacon, Tomato and Avocado), Smoked Salmon Deviled Eggs, Classic Church Style Deviled Eggs (this is a family recipe).
I always think of deviled eggs as an appetizer for Easter brunch. My grandmother Sisson's recipe is one of my standard recipes on my list of Easter appetizer recipes.
I like to make this version as a low carb Easter recipe. My grandmother's deviled eggs are sweet and contain sugar.
How to boil hard boiled eggs.
The most important thing to do right when making deviled eggs is to cook the hard-boiled eggs properly. And to easily peel hard-boiled eggs.
It's all a matter of timing.
A perfect hard boiled egg will have cooked egg white but will have no hint of that greenish-gray ring.
Yellows should be bright and mostly solid. I like my yellow slightly jammy in the center when I make deviled eggs.
You can check out my post on Paleo deviled eggs for in-depth guidance.
If you want to know everything about how to prepare perfect hard boiled eggs you can take a look at this article.
Step by step instructions to easily peel hard boiled eggs
- Heat the water to a slow boil.
- Add eggs for eight minutes.
- Cool in an ice bath for 5 minutes. Then peel!
Where to buy caviar
You can usually find caviar in the fancy cheese and wine section of your local upscale grocery store.
There are several types of caviar ranging from moderately priced to very expensive. Do a little research before purchasing caviar. Check this out Serious Eats article on caviar.
If you can't find caviar locally, you can order it online. Here are some appeals.
- D'Artagnan (affiliate link) – Supplier of high quality meat specialties. This is where I like to buy my duck when I make Duck Hash. They have wonderful unpasteurized caviar.
- Rus and daughters (affiliate link) – A New York deli and purveyor of premium smoked fish and caviar.
- Petrossian – Supplier of smoked fish and caviar.
- Amazon – Amazon sells everything. Just make sure you do a little research.
More brunch recipes
These deviled eggs are fancy enough for Easter brunch; but they're a deliciously fun take on classic deviled eggs for any occasion.
More Deviled Egg Recipes: Why I'm Obsessed
Deviled eggs with caviar and chips
Prevents the screen from going dark
Caviar and chips make these deviled eggs stand out at parties. Definitely serve them with a glass of dry champagne.
Perfect hard boiled eggs
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Bring a pan of water to a gentle boil. (For my super nerds, the water temperature should be around 170℉).
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Add the eggs to the water, gently, using a slotted spoon.
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Boil for ten minutes.
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Remove the eggs and place them in an ice bath for 5 minutes.
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Peel the eggs.
Prepare the filling
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Cut the hard-boiled eggs in half and add the yolks to a bowl. Set the egg whites aside for filling later.
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Add the crème fraiche, cream, salt, pepper and smoked paprika.
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Mix with the help of a manual whisk until you obtain a smooth and creamy mixture.
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Pour the mixture into a piping bag fitted with a wide nozzle
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NOTE: If you don't have a piping bag, you can use a freezer bag. Simply fill the freezer bag and cut off a corner. The opening should be about the size of the diameter of a pencil.
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Pour the filling into the egg whites cut in half.
gasket
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Add about ½ teaspoon of caviar to the top of each egg.
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Add the crème fraiche to a small piping bag fitted with a small round tip. OR a small sandwich bag with the tip cut off. This opening should be about ¼ the size of a pencil.
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Add a small dot of creme fraiche to the top of each egg.
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Place a chip in each deviled egg so that it is upright.
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Sprinkle the deviled eggs with the finely chopped chives.
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Serving: 1deviled eggCalories: 57kcalCarbohydrates: 1GProtein: 3GFat: 4GSaturated fats: 1GCholesterol: 103mgSodium: 107mgSoccer: 19mgIron: 0.5mg
