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Devilled Eggs with Caviar


Devilled Eggs with Caviar

Devilled Egg Recipe courtesy of Chef's Jack Botha and Marcus Westlake of Wines of Whiles - Perth WA, in celebration of World Caviar Day.
Course Appetisers


  • Piping bag and star nozzle tip


Devilled Eggs with Caviar

  • 6 eggs
  • large bowl of iced water
  • 1 French eschallot, finely diced
  • salt and pepper  to taste
  • pinch of espelette pepper, or cayenne pepper to taste
  • 3-4 tbsp chopped chives reserve some chives for garnish
  • 100ml crème fraîche

To serve

  • Black Pearl Oscietra Gold Caviar suggested
  • Black Pearl Siberian Caviar  suggested
  • Blinis - optional

Black Velvet

  • Ice cold Guinness 
  • Ice cold Champagne 
  • Champagne flutes, to serve


  • Bring a large saucepan of water to a simmer, add eggs and boil for 10 mins. Once time has elapsed, plunge the eggs into iced water to halt the cooking process.
  • Peel eggs, halve them and remove the yolks. Add yolks to a medium sized mixing bowl and set whites aside on a serving plate.
  • Roughly mash the eggs yolks in the bowl, add diced eschallots and salt & pepper to taste. Add a generous pinch of cayenne pepper and approximately 3 tbsp of chives.
  • Gently fold crème fraîche through the yolk mixture, adjusting the amount until it's at a piping consistency and place into a piping bag with a star nozzle tip.

To serve

  • Pipe the devilled egg filling into the halved egg whites. Garnish with a dollop of caviar and chives.
  • Optional, serve with warm blinis if preferred.

Black Velvet

  • Chill Champagne flutes, Champagne and Guinness in the freezer until chilled.
  • To serve, fill half a flute with Champagne. 
  • Top flute with Guinness and serve immediately alongside devilled eggs.
Keyword Caviar, Eggs


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