# What you need:
→ Filling
02 - 3 tablespoons mayonnaise
03 - 1 teaspoon Dijon mustard
04 - 1 teaspoon white wine vinegar or lemon juice
05 - 1/4 teaspoon salt
06 - 1/8 teaspoon freshly ground black pepper
07 - 1/4 teaspoon paprika
→ Crispy Shallots
08 - 1 small shallot, thinly sliced
09 - 1/3 cup vegetable oil (for frying)
→ Topping
10 - 1 to 2 tablespoons high-quality caviar (sturgeon, paddlefish, or salmon roe)
11 - 1 tablespoon fresh chives, finely snipped (optional)
# How to make it:
01 - Place eggs in a saucepan and cover with cold water. Bring to a boil over medium heat. Once boiling, cover the pan, remove from heat, and let stand for 10 to 12 minutes.
02 - Transfer eggs to an ice bath and cool completely. Peel the eggs and cut them in half lengthwise.
03 - Remove yolks gently and place in a bowl. Mash yolks with mayonnaise, Dijon mustard, vinegar or lemon juice, salt, black pepper, and paprika until smooth and creamy. Adjust seasoning if needed.
04 - Spoon or pipe the yolk mixture back into the egg white halves evenly.
05 - Heat vegetable oil in a small skillet over medium heat. Add thinly sliced shallots and fry, stirring, until golden brown and crisp, about 2 to 3 minutes. Remove with a slotted spoon and drain on paper towels.
06 - Top each deviled egg half with a small dollop of caviar and a sprinkle of crispy shallots. Garnish with fresh chives if desired. Serve immediately.
