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Deviled Eggs with Caviar and Potato Chips

Deviled Eggs with Caviar and Potato Chips

Servings 24 halves
Author Brandon Matzek


  • 12 hard-boiled eggs
  • 6 tablespoons mayo
  • 6 tablespoons crème fraîche
  • 2 tablespoons Dijon mustard
  • 1 teaspoon freshly squeezed lemon juice, plus more to taste
  • 2 tablespoons minced chives, plus extra for garnish
  • 2 tablespoons finely chopped shallot
  • 1 tablespoon finely chopped parsley
  • 1 tablespoon capers, finely chopped
  • Kosher salt

Caviar, for topping

Kettle Brand Wood Smoked Sea Salt Chips, for topping


  1. Cut each hard-boiled egg in half, and place the yolks in a medium bowl. Set the egg whites on a serving plate, cut side up.
  2. Add mayo, crème fraîche, mustard and lemon juice to the egg yolks, and using a fork, mash and mix to combine. Add chives, shallots, parsley and capers, mixing until smooth. Season to taste with salt and additional lemon juice if needed.
  3. Transfer yolk mixture to a small zip top bag. Seal the bag, then cut off one of the bottom tips. Pipe the yolk mixture into the wells of each egg white. Insert a piece of Wood Smoked Sea Salt chip into each egg, then top with caviar and a sprinkling of chopped chives. Enjoy immediately!