Deviled Eggs Recipe

Time30m

Serves6

smoked trout roe

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Ingredients

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1
Boil the Eggs
In a medium pot, place the 6 large eggs and cover them with cold water, ensuring the water is about an inch above the eggs. Bring the water to a rolling boil over medium-high heat.
2
Cook the Eggs
Once boiling, cover the pot with a lid, remove it from heat, and let the eggs sit for 12 minutes.
3
Cool and Peel the Eggs
After 12 minutes, transfer the eggs to a bowl of ice water for 5 minutes to cool. Once cooled, gently tap the eggs on a hard surface to crack the shell and peel under running water.

4
Prepare the Egg Yolks
Carefully cut the peeled eggs in half lengthwise and remove the yolks into a mixing bowl. Place the egg whites on a serving platter.
5
Mix the Filling
To the bowl with the egg yolks, add 3 tablespoons of mayonnaise, 1 tablespoon of Dijon mustard, 1 teaspoon of white vinegar, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Mash everything together until smooth and creamy.
6
Add the Smoked Trout Roe
Gently fold in 2 tablespoons of smoked trout roe and 1 tablespoon of finely chopped chives into the yolk mixture. Be careful not to break the roe.

7
Fill the Egg Whites
Using a spoon or piping bag, fill the egg whites with the yolk mixture until heaping.
8
Garnish
Top each filled egg with a small dollop of smoked trout roe and a sprinkle of additional chives, if desired.