Best 6 Deviled Eggs On Toast With Caviar Recipes
Indulge in a delightful culinary journey with our exquisite deviled eggs on toast with caviar recipe. This luxurious appetizer blends the richness of creamy deviled eggs with the savory smokiness of salmon, trout, or whitefish caviar, creating a harmonious symphony of flavors. Perfectly perched atop crispy toasted bread points, these elegant hors d'oeuvres are not only visually stunning but also a delightful treat for your taste buds.
In addition to the classic deviled eggs on toast, this article offers a collection of innovative recipes that elevate this timeless dish to new heights. From the vibrant flavors of Sriracha deviled eggs to the zesty kick of jalapeño-stuffed deviled eggs, there's a recipe to suit every palate. For a vegetarian twist, try the avocado and goat cheese deviled eggs, where the creamy avocado pairs perfectly with tangy goat cheese. And for a touch of indulgence, the lobster deviled eggs are a luxurious treat that's perfect for special occasions.
With step-by-step instructions and helpful tips, these recipes ensure that even novice cooks can create these elegant appetizers with ease. Whether you're hosting a sophisticated soirée or simply looking for a delightful snack, our deviled eggs on toast with caviar and its accompanying recipes will leave you and your guests thoroughly impressed.
DEVILED QUAIL EGGS WITH CAVIAR
Provided by Martha Stewart
Categories Food & Cooking Appetizers Deviled Egg Recipes
Time 35m
Yield Makes 24
Number Of Ingredients 7
Steps:
- Place quail eggs in a medium saucepan, and cover with several inches cold water. Cover, and bring to a boil over high heat. Turn off heat, and let sit 2 minutes, stirring several times to ensure even cooking. Transfer eggs to a bowl of ice water, and let cool completely, about 5 minutes. Remove eggs, 1 at a time, and pat dry with paper towels. Peel eggs, and halve lengthwise. Remove yolks, and reserve whites.
- Mash yolks with mayonnaise, and season with salt and pepper. Stir in lemon juice.
- Fill each egg-white half with 1/4 teaspoon caviar. Place a dab of egg-yolk mixture on each crostini, and place an egg half on top. Serve immediately.
DEVILED EGGS WITH CAVIAR AND SALMON ROE
Provided by Marc Murphy
Categories appetizer
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- For the roasted garlic: Preheat the oven to 400 degrees F.
- 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.
- 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.
- 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.
- 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.
DEVILED EGGS WITH CAVIAR
Steps:
- Place the eggs in a medium pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat; boil for 30 seconds then remove from the heat, cover, and let stand for 15 minutes. Drain the eggs and run under cold water until cool. Carefully peel the eggs and halve each lengthwise. Carefully remove and reserve the yolks.
- Place the yolks in a food processor with the mayonnaise, creme fraiche, Dijon, paprika and 1/4 teaspoon salt. Process until smooth, and then season with salt and pepper. Transfer the mixture to a resealable plastic bag with a corner snipped off.
- Pipe the yolk mixture into the eggs. Top each egg with a scant teaspoon of the tobiko, a small dollop of creme fraiche and a piece of chive.
RUSSIAN DEVILED EGGS
A topping of salmon roe gives these deviled eggs an extra layer of flavor.
Provided by Julie Smolyansky
Categories HarperCollins snack Appetizer Hors D'Oeuvre Egg Caviar Yogurt Wasabi
Yield 6 servings
Number Of Ingredients 7
Steps:
- Remove the yolks from the eggs and place them in a bowl. Mash them with a fork, then add the kefir, wasabi paste, mayonnaise, and sea salt and mix well. Spoon the mixture back into the egg whites, topping each egg half with about 1 teaspoon of caviar. Arrange the deviled eggs on a platter and garnish with the fresh herbs.
QUAIL EGGS WITH CAVIAR
This classic pairing makes a decadent hors d'oeuvre.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes 24
Number Of Ingredients 3
Steps:
- Place quail eggs in a small saucepan filled with water, and bring water to a boil. Boil 30 seconds, and turn off heat. Cover. For slightly soft eggs, let eggs stand in hot water 2 1/2 minutes; for firmer eggs, let eggs stand in hot water 2 minutes more.
- Prepare a bowl of cold water. Remove eggs from hot water; submerge in cold water. Let eggs stand 5 minutes. Remove from water, and remove shells.
- Heat oven to 400 degrees. Place bread on a baking sheet; toast until golden brown.
- Slice eggs lengthwise; cover loosely with plastic wrap. Spread 1 teaspoon caviar on each piece of toast, top with half an egg, and garnish with 1/4 teaspoon caviar. Serve.
DEVILED EGGS WITH CRèME FRAîCHE AND CAVIAR
Provided by Amanda Hesser
Categories easy, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place eggs in a small pan, and cover with water. Bring to a gentle simmer, and cook 9 minutes. Drain, and peel while still warm. Slice in half lengthwise; remove yolks, reserving whites on a serving platter.
- Place still-warm yolks in a small bowl, and mash with a fork. Add crème fraîche, mustard and finely sliced chives, and continue mashing until very smooth. Season to taste with salt, pepper and cayenne. Cut remaining chives into pieces 1/2 inch long.
- Using a pastry bag with a small ( 1/4 inch) round tip, pipe the mixture into the cavity of each white, filling it completely and making a small walnut-size mound above the white. At the picnic, spoon a little caviar on top of each egg and garnish with pieces of sliced chive.
Tips:
- Choose the right eggs. For the best deviled eggs, use large, fresh eggs. Older eggs will have a thinner yolk and may not hold their shape as well.
- Hard-boil the eggs perfectly. To ensure that the yolks are cooked through but not overcooked, place the eggs in a single layer in a saucepan and cover them with cold water. Bring the water to a boil, then remove the pan from the heat and cover it. Let the eggs stand in the hot water for 10-12 minutes, depending on how hard you want the yolks to be. Immediately transfer the eggs to a bowl of ice water to stop the cooking process.
- Make a smooth and creamy yolk mixture. To make the yolk mixture for the deviled eggs, use a fork or a potato masher to mash the yolks until they are smooth. Then, add the mayonnaise, mustard, vinegar, salt, and pepper and mix until well combined. If the mixture is too thick, add a little more mayonnaise or milk.
- Pipe the yolk mixture into the egg whites. To fill the egg whites with the yolk mixture, use a piping bag fitted with a star tip. If you don't have a piping bag, you can use a spoon to carefully scoop the yolk mixture into the egg whites.
- Garnish the deviled eggs. To garnish the deviled eggs, you can use a variety of toppings, such as caviar, smoked salmon, chopped chives, or paprika.
Conclusion:
Deviled eggs with caviar on toast are a delicious and luxurious appetizer that is perfect for any occasion. The combination of the creamy yolk mixture, the salty caviar, and the crispy toast is simply irresistible. If you are looking for a dish that will impress your guests, this is it. So next time you have a party or gathering, be sure to try this recipe for deviled eggs with caviar on toast.
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