Devilish Eggs

4.0 1
4 stars
Photo: Jonny Valiant; Styling: Linda Hirst
Recipe from Coastal Living

Black and red caviar add a diabolical finish to a party favorite.


  • 8 large eggs
  • 5 tablespoons mayonnaise
  • 2 1/2 teaspoons Dijon mustard
  • 2 teaspoons finely minced shallot
  • 1/8 teaspoon sea salt
  • 1/8 teaspoon freshly ground black pepper
  • Black and red caviar


Cook Time:
Prep Time:
Chill: 1 Hour
Total: 1 Hour, 35 Minutes

  1. 1. Place eggs in a single layer in a large saucepan; add cold water to a depth of 3 inches, and bring to a boil over high heat. Remove from heat, cover, and let stand 11 minutes.
  2. 2. Drain eggs, and return to saucepan; run eggs under cold water until cool enough to handle. Peel under cold running water.
  3. 3. Cut eggs in half lengthwise. Scoop yolks into a bowl, reserving egg whites. Mash yolks with a fork. Stir in mayonnaise and next 4 ingredients until well blended. Pipe or spoon yolk mixture into reserved egg whites; cover and chill 1 hour. Garnish with caviar just before serving.
Laraine Perri,
October 2011