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Devilled Eggs Royale

  • Author: Rachel Phipps
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: Makes 6
  • Category: Canapés
  • Cuisine: Christmas


These easy Devilled Eggs are given a luxurious twist with fresh cream, smoked salmon and lumpfish caviar, inspired by the classic brunch dish, Eggs Royale.


  • 3 Large Eggs
  • 2 tbsp Light Mayonnaise
  • 1 tbsp Cream (Single, Heavy or Double – whatever is open!)
  • Freshly Ground Sea Salt & Black Pepper
  • 1 Slice Smoked Salmon
  • Black Lumpfish Caviar
  • Small Sprig Dill


  1. Hard boil the eggs for 10 minutes, then run under a cold tap to instantly cool.
  2. Peel the eggs and slice in half down the middle.
  3. Scoop out the yolk and mash it together in a small bowl with the mayonnaise and cream until smooth. Season to taste with salt and pepper, and scoop into a piping bag with a large star nozzle.
  4. Pipe the filling back into the holes in the egg halves.
  5. Slice slithers off the piece of salmon and roll into rosettes. It looks pretty if you work from the thickest part to the skinniest. Make one for each egg.
  6. Arrange the salmon rosettes on top of the filling along with small scoops of the caviar and a sprig of dill.


For a party you can boil the eggs a few days ahead, and assemble the eggs the morning of, and keep them in the fridge.