Deviled Ostrich Egg w/ Caviar

Deviled Ostrich Egg w/ Caviar

Sarah Mickey All Recipes, Egg Recipes, Ostrich Recipes, Pimenton/Paprika Recipes, Roe & Caviar Recipes Leave a Comment

Deviled Ostrich Egg w/ Caviar

Makes 18-20 Appetizer Servings
Sparkling White

Striking & delicious, you can’t beat a deviled ostrich egg. This elegant yet jaw-dropping party platter turns the traditional plate of deviled chicken egg halves on its head. It’s easy to make, but your guests will never forget it.

Deviled Ostrich Egg w/ Caviar
  • 1 Ostrich Egg
  • 1 cup Mayonnaise
  • 1 ½ tbsp. Dijon Mustard
  • ¼ tsp Spanish Paprika, plus extra for garnish
  • ¼ tsp Pepper
  • 1 tsp Salt
  • Lemon Juice to Taste
  • Accompaniments:
  • Toast Points or Top Quality Crackers & Fine Caviar



Hard boil the ostrich egg for 1 ½ hrs.

Use a tool (back of a chef’s knife, etc) to crack the shell to separate it in halves. Cut through the egg to separate it into two halves. Leave the shell on each half for support.

Scoop out the yolk from both sides, taking care not to damage the white. Combine both yolk halves in a food processor with the mayo, dijon mustard, paprika, pepper and salt. Blend to a smooth mousse.

Mix in lemon juice to taste.

Load the yolk mixture into a piping bag. Pipe it into the best looking of the two yolk halves.

Sprinkle the top of the yolk with paprika.

Serve with toast points or crackers and fine caviar.

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