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Ingredients
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Eggs
Filling
Garnish
Method
Egg Preparation
- 1
- 2
Cover and Wait
Bring the water to a boil over medium-high heat. Once boiling, cover the pot, remove it from heat, and let it sit for 12 minutes.
- 3
Cool the Eggs
After 12 minutes, transfer the eggs to an ice bath to cool for about 5 minutes. This will make peeling easier.
- 4
Slice and Remove Yolks
Peel the cooled eggs and slice them in half lengthwise. Carefully remove the yolks and place them in a mixing bowl.
Filling Preparation
- 5
Make the Filling
In the mixing bowl with the egg yolks, add the mayonnaise, Dijon mustard, salt, and black pepper. Mix until smooth and creamy.
- 6
Assembly
- 7
Fill the Eggs
Using a spoon or a piping bag, fill the egg white halves with the steak tartare and egg yolk mixture.
- 8
Add Salmon Roe
Top each filled egg with a small dollop of salmon roe for added flavor and presentation.
- 9
