Caviart® Deviled Eggs


    10 minutes min


    15 minutes min


    1 dozen dozen



  • Place eggs in a single layer in saucepan and cover completely with water, ensuring 1 inch of water is above eggs. Turn heat to high until water begins to boil, then reduce heat to low and cover.
  • Remove from heat and leave covered for 15 minutes. Carefully crack egg shells and peel under cool running water.
  • Slice eggs in half lengthwise, and place yolks in a small bowl. Mash the yolks with the back of a fork. Add mayonnaise, Dijon, vinegar, paprika, salt and pepper.
  • Spoon yolk mixture back into the egg whites. Top each deviled egg with a spoonful of Season Caviart® and parsley sprig.

Caviart® is Certified Kosher-Parve by the Mosaiske of Denmark. The OU does not supervise Caviart® production.