Eggs with Caviar & Salmon Rosettes

Eggs with Caviar & Salmon Rosettes

This is an elegant variation on deviled eggs. Caviar is frequently paired with eggs, salmon, and cream.  In this simple party hors d’oeuvre, we pair them all (what the heck, you only live once, right?). You can alternate the eggs with small potatoes for a variation.

12 servings


6 eggs, hard-cooked
4 ounces smoked salmon
1 ounce caviar
Salt and pepper, to taste

Finely diced cucumber
Hard-cooked egg yolk
Dill sprigs
Crème fraîche


Peel the eggs and slice in half lengthwise. Carefully remove the yolks so as not to tear the egg whites. Mash the yolks and season to taste with salt and pepper. Set both aside.

Thinly slice the salmon into slices which taper from one end to the other, resembling a wedge. Starting from the narrower end, roll the slices up to form a rosette. Gently pull back the sides to resemble petals, and place into the hollow of half the egg whites, leaving some space in the center.

Pipe or spoon the mashed egg yolks into the remaining egg whites, and garnish with finely diced cucumber, if desired. Place a small spoonful of caviar onto each egg, garnish with sprigs of dill, a drop of crème fraîche, and serve.

[Chef’s Note: The best way to hard boil eggs is to use eggs that have been in your refrigerator for a few days. Slightly older eggs have more air between the shell and membrane, making it easier to peel them after cooking. Place eggs in a pan and cover with cold water. Bring to a boil, cover tightly and remove the pan from the heat. Let stand for 12 minutes. The eggs should be perfectly hard-cooked without overcooking, which sometimes produces a greenish tinge around the yolks.]


Replace eggs with small new potatoes. Boil until tender, slice in half, spoon out a small hollow in the center, and fill with crème fraîche and caviar. Garnish with dill and serve.

Recipe and photo by Mark Tafoya