1. To roast the garlic, preheat the oven to 425°, slice the top of the garlic head off and drizzle with 1 tablespoon olive oil. Wrap in aluminum foil and place in the oven for 45 minutes until softened and fragrant. Reserve two of the cloves for the deviled eggs and save the rest for another use.

2. Place the eggs in a medium saucepot set over medium-high heat,. Cover with enough water to completely cover the eggs, add the white vinegar and season with salt. Bring to a simmer, cover and cook for 12 minutes.

3. Drain the water (keeping the eggs in the pot) and place the pot in the sink. Run cool water over the eggs until they are completely cool, then peel the eggs under the running water.

4. Slice the eggs lengthwise, remove the yolks and place them in a large bowl. Add the mayonnaise, roasted garlic cloves, mustard and vinegar to the yolks. Season with salt and pepper and mix thoroughly. Gently fold in the dill, chives and capers. Carefully spoon the mixture evenly into the empty egg whites or, alternatively, spoon the filling into a pastry bag and pipe the filling into the whites. Top each egg half with a small piece of dill frond, a dollop of caviar, a light sprinkle of paprika and serve.