Caviar-Topped Deviled Eggs

For these deviled eggs, chef Evan Babb channels his mother's and grandmother's classic recipes for the filling, which gets a briny kick from a splash of olive juice. A dollop of sturgeon caviar on top takes these deviled eggs to the next level.

Caviar-Topped Deviled Eggs
Photo: Caitlin Bensel
Active Time:
15 mins
Total Time:
45 mins


  • 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 Siberian sturgeon caviar

  • 4 pimiento-stuffed green olives, thinly sliced (optional)


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

  2. 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.

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