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Devilled Eggs Royale with Caviar and Smoked Salmon
Whenever December starts, I go into canapé overdrive. I think it is because as a family we’re big on the traditional French aperitif served along with a few nibbly bits at the end of the day, but I love the idea of creating small, celebratory mouthfuls to serve alongside holiday cocktails (like my Classic Champagne Cocktails!) and fizz. One of my all time favourites are these Christmas Kitchen: Devilled Eggs Royale.
You’ve got your classic Devilled Egg structure here: eggs, hard boiled and their yolks mashed with something creamy and mayonnaise based before being piped back into their cavities. In this case the something creamy and mayonnaise based is simply mayonnaise which mimics quite well the ingredients in Hollandaise sauce, with a splash of cream to give it that lighter, more luxurious finish. To finish off the ‘Eggs Royale’ vibe, each are then garnished with a little scroll of smoked salmon, a spoonful of lumpfish caviar, and a little sprig of deal. They’re pretty, luxurious, and always go down a storm!
Choosing Your Ingredients (Keeping Down Costs!)
Devilled eggs with caviar and smoked salmon sound like something that would be super pricy to make, but they can be quite reasonable with smart shopping for the fish elements. You want to use smoked salmon of a decent enough quality that it would taste good by itself (you could also use homemade cured salmon), but don’t go overboard on one of those fancy flavoured ones you get this time of year as the flavours won’t be able to compete with everything else that is going on. Also, look out for smoked salmon scraps that are a lot more affordable than slices, and which are perfect for this! On the caviar front, again this is not where you want something fancy: I’ve been a massive fan of Elsinore’s Chilled Black Lumpfish Caviar which you can get 50g of the chilled version for £2.95 in Waitrose. Honestly, I’m such a big fan of theirs to add a little luxury to festive dishes they sent me a caviar tin ornament for my tree a few years back!
Tips for Devilled Egg Success
I’ve made a whole load of devilled eggs in my time, and in this post for Green Eggs & Ham Devilled Eggs – perfect for Easter made with cured ham and wild garlic pesto – I’ve included six simple tips to make sure you make a perfect platter of devilled eggs every time!
Frequently Asked Questions
Can I make these devilled eggs royale ahead for a party?
Yes! You can make a platter of fully-assembled devilled eggs up to 4 hours in advance and keep them covered in the fridge. To get even further ahead, you can boil the eggs up to 3 days in advance, and you can cut the eggs, lay them out on a serving platter and chill them alongside the prepared filling ready to go in the piping bag up to a day ahead.
Can I make any devilled egg variations using this base recipe?
Of course! As the filling is a simple base of mayonnaise and cream, feel free to add in any toppings you want. Eggs Benedict Devilled Eggs would be a natural choice, with wafter thin ham curled instead of the smoked salmon and caviar, and with a little chopped parsley or snipped chives as the garnish!
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.
Ingredients
Scale
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
Instructions
Hard boil the eggs for 10 minutes, then run under a cold tap to instantly cool.
Peel the eggs and slice in half down the middle.
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.
Pipe the filling back into the holes in the egg halves.
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.
Arrange the salmon rosettes on top of the filling along with small scoops of the caviar and a sprig of dill.
Notes
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.
I'm a food writer, professional recipe developer and cookbook author living in the English Countryside. I love creating easy, accessable recipes filled with vibrant world flavours that are manageable on busy weeknights. Simple and delicious dinners, from my kitchen to yours!
One Pan Pescatarian: 100 Delicious Dinners – Veggie, Vegan, Fish
My second cookbook contains 100 delicious dinner recipes, all of which are either vegetarian, vegan or which celebrate fish and seafood - all cooked in either one pot or one pan.*
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