Mustard caviar adds pops of flavor and such an exciting texture to your appetizers, and it couldn’t be easier to make yourself! Here’s how to make mustard caviar for all of your deviled egg recipes.
Perhaps you’ve noticed the delightful caviar on almost all of my deviled eggs. It’s, by far, my favorite deviled egg garnish.
I have so many flavors that I keep in little jars in my fridge. It’s so easy to make and lasts as long as the sauces do!
My three favorites are Sriracha, spicy pickle juice and balsamic vinegar. Just look how delightful it is on my spicy hummus deviled egg!
The balsamic caviar was perfect for my Italian-inspired, pesto deviled egg! I also use it in other Italian-style appetizers or amuse bouches.
The pickle juice-soaked caviar was perfect for my creamy horseradish cherry blossom-inspired deviled egg! I think I use this one more than any other.
Dill is always a wonderful flavor to add to any traditional mustard recipe… or non-traditional mustard recipes like this 😉
And the Sriracha-soaked caviar was perfect for my Mexican-inspired, spicy chipotle deviled egg! I’ll also use this caviar for anything I want to add a spicy kick too.
You can use all kinds of sauces like teriyaki, soy sauce, chili sauce, BBQ Sauce, curry sauce, salad dressings, you name it! Have fun making your own mustard caviars!
For a Few More Caviar Garnishing Ideas
• Autumn Dill Deviled Eggs
• Sriracha & Horseradish Deviled Eggs
• Chipotle Deviled Eggs
• Two-Tone Curry Deviled Eggs with Daisies
If you try this recipe or any of my tasty drinks or treats, make sure to take a picture and tag me on Instagram! I love to see your creations! And don’t forget to follow me on Pinterest for more loveliness, too.
How To Make Mustard Caviar
Instructions
- Pour 2 tbsp. of your chosen sauce or juice into a sealable jar with dry mustard seeds.
- Refrigerate for 3-5 days before serving.
2 Comments
Lorraine Whitford
November 11, 2017 at 12:36 amQuestion on mustard seed caviar. I put mine in the juice yesterday (thurs am). And I need to use them tomorrow (sat pm). I’m not really seeing a huge change just yet (it’s now fri pm). I have them in the fridge, should I be keeping them room temp? I am using pickle juice and didn’t want the juice to go bad. Any suggestions?
Genevieve Morrison
November 11, 2017 at 12:47 amHummmmm. I haven’t soaked them for less than a week, myself. I’m not exactly sure if keeping them at room temperature over night would make them soak faster, but it’s worth a try! Let me know how they turn out! I’d be interested to know if that technique speeds up the process!