Smoked salmon devilled eggs in caviar sauce

    20 min

    These smoked salmon devilled eggs in a caviar sauce are a show stopper and perfect for a more elegant gathering or cocktail party.

    1 person made this

    Serves: 10 

    • For the caviar
    • 1 (100g) jar black caviar
    • 6 tablespoons mayonnaise
    • 1 tablespoon lemon zest
    • juice of 1/2 lemon, or to taste
    • For the eggs
    • 10 hard boiled eggs
    • 6 to 8 tablespoons mayonnaise
    • 100g smoked salmon, chopped
    • 1 tablespoon lemon juice
    • 5 tablespoons capers
    • salt and pepper, to taste

    Prep:20min  ›  Ready in:20min 

      For the caviar:

    1. In a bowl, combine all of the ingredients for the caviar sauce and mix gently (take care not to crush the caviar). Set aside.
    2. For the eggs:

    3. Cut the eggs in half lengthways and gently remove the egg yolks. Place the egg whites on a serving plate, cut side up, and put the yolks in a bowl.
    4. Mash the egg yolks with a fork then stir in mayonnaise, salmon (save few pieces for garnish) and lemon juice until smooth. Add capers, season with salt and pepper to taste.
    5. Spoon the mixture into the egg whites and shape into mounds with a wet spoon.
    6. Place the caviar sauce around the eggs, garnish with the reserved salmon pieces.

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