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–+ servings
Close-up of an avocado deviled egg topped with red caviar and fresh dill on a wooden board

Avocado Deviled Eggs with Caviar

These Avocado Deviled Eggs with Caviar are the easiest elegant appetizer you can make in under 20 minutes. Creamy, bright, low carb, and topped with delicate red caviar, they feel luxurious while staying incredibly simple. Perfect for parties, brunch, holidays, or a fancy little snack just for you.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 3 6 deviled eggs
Course: Appetizer, lunch, Side Dish, Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 3 hard-boiled eggs peeled and halved. Yolks removed and reserved
  • ½ medium avocado
  • Juice of ¼ lime
  • Salt and pepper to taste
  • 2 teaspoons red caviar salmon roe or similar
  • Fresh dill to garnish (optional)

Method
 

Prepare the eggs:
  1. Slice the hard-boiled eggs in half lengthwise. Gently remove the yolks and place them into a small bowl. Arrange the egg whites on a serving plate.
Make the filling:
  1. Add the avocado, lime juice, salt, and pepper to the bowl with the yolks. Mash everything together until very smooth and creamy. Taste and adjust seasoning or lime if needed.
Fill the egg whites:
  1. Spoon or pipe the avocado-yolk mixture into each egg white half. For a more elegant look, use a piping bag or a ziplock bag with the tip snipped off.
Finish with caviar:
  1. Top each deviled egg with a small spoonful of red caviar. Add a tiny sprig of fresh dill for garnish, if using.
Serve:
  1. Enjoy immediately, or refrigerate for up to 2 hours before serving. Add the caviar right before serving for the freshest texture.

Notes

  • Use older eggs for easier peeling.
  • Chill eggs completely before slicing for the cleanest cuts.
  • If the filling tastes flat, add a tiny squeeze more lime or a little pinch of salt.
  • Keep dill minimal so the avocado and caviar shine.
  • For the brightest green filling, store with plastic wrap pressed directly against the surface.

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