Deviled Eggs with Caviar and Salmon Roe

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  • Level: Easy
  • Total: 1 hr 45 min (includes cooling time)
  • Active: 35 min
  • Yield: 6 to 8 servings
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Roasted Garlic:

1 head garlic

Kosher salt

2 tablespoons extra-virgin olive oil 

Deviled Eggs:

12 large eggs

1 1/2 cups mayonnaise 

2 tablespoons Dijon mustard 

1/4 cup pickled jalapenos, drained and chopped 

Kosher salt and freshly ground black pepper 

Salmon roe and/or black caviar, for serving


Special equipment:
heavy-duty aluminum foil
  1. For the roasted garlic: Preheat the oven to 400 degrees F.
  2. Halve the garlic across the equator and place on a sheet of heavy-duty aluminum foil. Sprinkle with salt and drizzle with the oil. Wrap to cover the garlic and roast until soft, about 30 minutes. Remove, cool and pop the garlic cloves out of their skins. Mash with a fork to make a paste and set aside.
  3. For the deviled eggs: Place the eggs in a large pot and cover with cold water. Bring the water to a boil over high heat; then immediately remove from the heat, cover and let sit for 10 minutes. Drain the eggs and cool for 15 minutes.
  4. Peel the eggs, then halve them lengthwise and gently scoop the yolks into a bowl. Using a fork, mash the yolks with the mayonnaise, mustard and 1 tablespoon mashed roasted garlic. Fold in the jalapenos and season to taste with salt and pepper. Whisk into a creamy paste.
  5. Spoon a generous mound of the mixture into each egg white half to fill the divots. Alternately, place the yolk mixture into a piping bag and fill the divots. Garnish with a small dollop of salmon roe and/or black caviar and serve immediately.
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