Deviled Eggs* Recipe

Time30m

Serves6

Dill, Chives, Smoked Trout Roe

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Ingredients

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1
Boil the Eggs
Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, cover the pan, remove it from heat, and let it sit for 12 minutes.
2
Cool the Eggs
After 12 minutes, transfer the eggs to an ice bath for about 5 minutes to cool them down quickly.
3
Peel the Eggs
Gently tap the cooled eggs on a hard surface and peel off the shells under running water to make it easier.
4
Prepare the Filling
Cut the peeled eggs in half lengthwise and carefully remove the yolks. In a bowl, mash the yolks with mayonnaise, Dijon mustard, fresh dill, fresh chives, salt, and black pepper until smooth.
5
Fill the Egg Whites
Spoon or pipe the yolk mixture back into the egg white halves.
6
Garnish
Top each filled egg with a small amount of smoked trout roe and a sprinkle of paprika.
7
Serve
Arrange the deviled eggs on a serving platter and serve chilled.