Photo: Jonny Valiant; Styling: Linda Hirst Photo by: Photo: Jonny Valiant; Styling: Linda Hirst

Devilish Eggs

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

Coastal Living OCTOBER 2011

  • Yield: Makes 8 servings
  • Cook time: 20 Minutes
  • Prep time: 15 Minutes
  • Chill: 1 Hour
  • Total: 1 Hour, 35 Minutes


  • 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


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. Drain eggs, and return to saucepan; run eggs under cold water until cool enough to handle. Peel under cold running water.

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.


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Devilish Eggs Recipe