It's all about the taste and mouthfeel. According to the sturgeon egg authorities at Imperia Caviar, the flavor experience happens in waves. Initially, it states, the taste is salty and lightly fishy, then transitions into either nuttiness or brightness depending on your caviar's origin. You can even bring out the caviar's natural flavors by adding complementary herbs, like these deviled eggs with caviar, chives, and dill. We're not suggesting that you dump a spoonful of golden osetra onto your hors d'oeuvres, but a dollop of the black stuff will make for an unexpected, flavorful bite with a slightly salty, briny flare. To amp up the mouthfeel even further, Real Simple recommends stirring a little crème fraiche into your egg mixture for an extra creamy bite. While we love a veggie-friendly option, vegan caviar will provide a similar unconventional mouthfeel, but its vegetal taste lacks complementary fishiness that makes this dish work.
But even if your dinner party guests are already knocking at the door, don't make the mistake of scooping that caviar onto your deviled eggs with just any old spoon. Metal infamously damages the taste of delicate caviar. Christopher Klapp of the 98-year old caviar brand, Petrossian, explains, "Caviar absorbs flavors of the metal, just as it absorbs salt," via Food & Wine. Unless you want to be tasting your silverware drawer, use a spoon made from Mother of Pearl, bone, ivory, or shell.
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