Ägg med Kaviar: Swedish Eggs with Caviar

Ägg med Kaviar, Swedish eggs with caviar, is a simple and traditional dish. It was one of the appetizers on my dinner table, though it is commonly served for breakfast or as part of a smörgåsbord, a traditional Swedish buffet-style meal with a variety of cold and warm dishes, often enjoyed during holidays and special gatherings.

If you’re looking to elevate your eggs and enjoy a slow, unhurried morning, this dish is a perfect choice. It’s less about complexity and more about balance: creamy eggs, salty caviar, and buttered toast on the side. This is how I made it.

Serves: 2
Time: 10-15 minutes

INGREDIENTS

4 eggs

2–3 tbsp crème fraîche or sour cream
(or 2 tbsp sour cream + 1 tbsp Greek yogurt)

1 pinch salt, or to taste

1 tube of caviar, about 50 ml

1 tbsp chives or dill, finely chopped (optional)

Buttered toasts (optional, for serving)

METHOD

1. Boil the eggs

Place the eggs in a pot and cover with cold water. Bring to a boil, then reduce to a gentle simmer. Cook for 8–10 minutes for hard-boiled eggs.

2. Cool, and peel

Transfer the eggs to cold water and let them cool for a few minutes. Peel gently and cut the eggs in half lengthwise.

3. Prepare the filling

Carefully remove the yolks and place them in a bowl. Mash with a fork, then add the crème fraîche, sour cream, or yogurt mixture. Mix until smooth and creamy. Season very lightly with salt, and pepper, if desired.

4. Fill the eggs

Spoon the yolk mixture back into the egg whites. Top each half with a small spoonful of caviar and finish with chopped chives or dill. I used dill for its fresh flavor and Nordic character. Enjoy!

Published: February 2026.