Deviled Eggs Recipe
smoked white fish caviar, herbs, black pepper aioli - GF
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Ingredients
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Eggs & base
Smoked white fish caviar & mix-ins
Black pepper aioli (GF)
Garnish & finishing
Method
Eggs & base
hard boil eggs
Place 8 large eggs in a single layer in a medium saucepan and cover with cold water by about 1 inch (2.5 cm). Bring to a gentle boil over medium-high heat. Once boiling, reduce heat to maintain a low rolling boil and cook for 10 minutes. Remove from heat and transfer eggs to an ice bath for at least 10 minutes to stop cooking and make peeling easier.
peel and halve
Crack eggs all over and gently peel under running water. Pat dry with paper towel. Slice each egg lengthwise and carefully remove yolks into a medium mixing bowl. Arrange egg white halves on a serving platter or tray, cavity up.
prepare yolk filling
Mash the egg yolks with a fork until crumbly. Add 1 cup mayonnaise, 1 tablespoon Dijon mustard, 1 teaspoon lemon juice, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Stir until smooth and creamy. Taste and adjust seasoning—add up to 1/2 teaspoon more salt or a little more lemon if needed.
Smoked white fish caviar & mix-ins
fold in fish caviar and herbs
Gently fold 3 tablespoons smoked white fish caviar into the yolk mixture along with 2 tablespoons finely chopped chives, 1 tablespoon finely chopped parsley, and 1 teaspoon chopped rinsed capers if using. Reserve about 1 tablespoon of the caviar for garnish. Mix until combined but avoid over-mixing to retain some texture from the roe.
Black pepper aioli (GF)
make the aioli
In a small bowl whisk together 1 tablespoon mayonnaise, 1 teaspoon fresh lemon juice, 1 minced garlic clove, and 1 teaspoon coarsely cracked black pepper. If the aioli is too thick, whisk in up to 1 teaspoon olive oil to reach a drizzleable consistency. Season with salt to taste. Keep chilled until ready to assemble.
Assemble & garnish
transfer filling to piping bag
Spoon the yolk and caviar mixture into a piping bag fitted with a large star tip (or use a zip-top bag with a corner snipped). Pipe or spoon an even mound of filling into each egg white half.
drizzle aioli
Lightly drizzle the black pepper aioli over each deviled egg, or add tiny dots alongside the filling for presentation.
final garnish
Dust lightly with smoked paprika, top each egg with a small spoonful of the reserved smoked white fish caviar, and finish with a few chives or a small dill frond. Add another light crack of black pepper if desired.
serve