Caviar-stuffed Eggs Recipe from Denmark and Persia

Caviar-stuffed Eggs

Caviar-stuffed Eggs Recipe from Denmark and Persia
Region / culture: Denmark, Persia | Preparation time: 15 minutes | Cooking time: 10 minutes | Servings: 4


Caviar-stuffed Eggs
Caviar-stuffed Eggs

Caviar-stuffed Eggs are a luxurious and elegant appetizer that is perfect for special occasions or gatherings. The combination of creamy egg yolks, rich caviar, and tangy mustard creates a decadent and flavorful bite-sized treat.


Caviar-stuffed Eggs have been a popular dish in upscale restaurants and cocktail parties for many years. The combination of eggs and caviar is a classic pairing that is often associated with luxury and sophistication.


How to prepare

  1. Combine egg yolks, butter, and mustard.
  2. Garnish with red or black caviar.


  • Try using different types of caviar, such as salmon or trout roe, for a unique twist on this classic recipe.
  • Add a sprinkle of smoked paprika or dill for extra flavor.

Cooking Tips & Tricks

Be sure to use high-quality caviar for the best flavor and texture.

- Make sure the eggs are hard-boiled and cooled before preparing the filling.

- Garnish with fresh parsley for a pop of color and added freshness.

Serving Suggestions

Serve Caviar-stuffed Eggs as an elegant appetizer at a cocktail party or special dinner. Pair with champagne or a crisp white wine for a luxurious experience.

Cooking Techniques

Hard-boil the eggs by placing them in a pot of boiling water for 10-12 minutes, then immediately transfer to an ice bath to cool.

Ingredient Substitutions

Use mayonnaise or Greek yogurt instead of butter for a lighter filling.

- Dijon mustard can be used in place of prepared mustard for a spicier flavor.

Make Ahead Tips

Prepare the filling and hard-boil the eggs ahead of time, then assemble the Caviar-stuffed Eggs just before serving for the best texture and flavor.

Presentation Ideas

Arrange the Caviar-stuffed Eggs on a platter and garnish with fresh parsley for a beautiful presentation. Serve on a bed of lettuce or arugula for added color and texture.

Pairing Recommendations

Pair Caviar-stuffed Eggs with a glass of champagne or a crisp white wine, such as Chardonnay or Sauvignon Blanc, for a sophisticated and elegant pairing.

Storage and Reheating Instructions

Store any leftover Caviar-stuffed Eggs in an airtight container in the refrigerator for up to 2 days. Serve chilled for the best flavor.

Nutrition Information

Calories per serving

Each serving of Caviar-stuffed Eggs contains approximately 80 calories.


Each serving of Caviar-stuffed Eggs contains approximately 1 gram of carbohydrates.


Each serving of Caviar-stuffed Eggs contains approximately 6 grams of fats.


Each serving of Caviar-stuffed Eggs contains approximately 6 grams of proteins.

Vitamins and minerals

Caviar is a good source of vitamins and minerals, including vitamin B12, selenium, and omega-3 fatty acids.


This recipe contains eggs and butter, which may be allergens for some individuals.


Caviar-stuffed Eggs are a rich and decadent appetizer that is high in fats and proteins. They are a good source of vitamins and minerals, but should be enjoyed in moderation due to their calorie content.


Caviar-stuffed Eggs are a luxurious and elegant appetizer that is perfect for special occasions. With a rich and creamy filling topped with decadent caviar, these bite-sized treats are sure to impress your guests. Enjoy them with a glass of champagne for a truly indulgent experience.

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was a warm summer day, and I was visiting my dear friend Eleanor for our weekly tea and gossip session. As we chatted away, she suddenly excused herself and disappeared into the kitchen. Curious, I followed her and found her busily preparing a platter of exquisite-looking appetizers.

"What on earth are you making, Eleanor?" I asked, peering over her shoulder.

She turned to me with a mischievous grin and said, "Caviar-stuffed Eggs, my dear. A little treat I picked up during my travels in Russia. Would you like to learn how to make them?"

I was intrigued. I had never heard of such a delicacy before, and the thought of combining caviar with eggs seemed positively decadent. Eleanor eagerly showed me the process, explaining each step with great detail. I watched in awe as she expertly peeled the hard-boiled eggs, carefully removed the yolks, and mixed them with a rich blend of mayonnaise, sour cream, and caviar. She then delicately spooned the mixture back into the egg whites and topped each one with a dollop of more caviar.

The end result was nothing short of spectacular. The creamy, salty filling paired perfectly with the smooth, velvety texture of the egg whites. I popped one into my mouth and savored the explosion of flavors on my tongue. It was like nothing I had ever tasted before.

From that moment on, I was hooked. I begged Eleanor for the recipe, and she graciously shared it with me. I returned home that day with a newfound passion for caviar-stuffed eggs, determined to master the art of making them myself.

Over the years, I perfected the recipe, tweaking it here and there to suit my own taste. I experimented with different types of caviar, from the affordable lumpfish roe to the luxurious Beluga variety. I added a dash of lemon juice for a touch of brightness and a sprinkle of fresh chives for a hint of freshness. Each time I made them, I felt a sense of pride and accomplishment, knowing that I had learned something new and exciting.

I shared my creation with friends and family, who were all blown away by the decadent flavors and elegant presentation. They marveled at how such a simple dish could be so luxurious and indulgent. Many of them asked for the recipe, and I gladly passed it on, just as Eleanor had done for me.

As the years went by, I continued to make caviar-stuffed eggs for special occasions and gatherings. They became my signature dish, the one that everyone looked forward to and raved about. I even entered a cooking competition once and won first place with my beloved recipe.

But more than the accolades and praise, what I truly cherished was the memory of that fateful day when Eleanor introduced me to caviar-stuffed eggs. It was a moment that changed my life and ignited a passion for cooking that still burns brightly within me. And as I sit here now, reminiscing about that magical day, I can't help but feel grateful for the journey that led me to discover such a delicious and unforgettable dish.


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