Deviled Eggs Topped With Roe Recipe
relish tray with pressed celery and sous vide deviled eggs topped with roe
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Ingredients
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Sous Vide Deviled Eggs and Filling
Method
Sous vide eggs and prepping
- 1
Preheat the sous vide bath to 65°C (149°F). Lightly salt a pot of water (0.5 tsp) and seal six large eggs in a vacuum bag. Submerge the bag in the bath and cook for 60 minutes. After cooking, transfer the eggs to an ice bath for 5–10 minutes, then peel.
Make yolk filling
- 2
- 3
Mash yolks with 0.5 cup mayonnaise, 1 tsp Dijon mustard, 1 tsp white wine vinegar, 1 tbsp sweet pickle relish, 0.125 tsp black pepper, and 0.5 tsp salt until smooth and creamy.
Pressed celery relish tray
- 4
Trim celery stalks and lightly press them to flatten and crisp slightly for the relish tray. Arrange the pressed stalks on the platter.
Assemble deviled eggs
- 5
Transfer yolk mixture to a piping bag or a small spoon and fill each egg white half, distributing evenly.
- 6
Dust the filled eggs with 0.25 tsp paprika and sprinkle 1 tbsp finely chopped fresh chives over the filling.
Chill and serve
- 8
Refrigerate the deviled eggs on the relish tray for 15–20 minutes to set the filling and allow flavors to meld. Serve cold.