Deviled Eggs – Roe & Dill Variation

As you can probably guess, I love deviled eggs, so I’m always coming up with easy variations to dress them up. Try this version for brunch or to add a fancy touch to your dinner party
Deviled Eggs – Roe & Dill Variation

In Paris deviled eggs are often served with caviar, which is decadent and beautiful but a little pricey for a weekend brunch (although you should definitely try it for a special occasion). A great alternative to caviar is using roe.

Roe is more affordable and I really like the way it looks since roe is bigger than caviar and adds a lovely pop of color.

This recipe is for 4 eggs, which will yield 8 deviled eggs, if you’re having a party just scale up as needed!
  1. Peel 4 hard boiled eggs* and slice them in half.
  2.  Gently scoop out the yolks into a bowl. Mash up the yolks.
  3. Add the mayo and mustard and keep on mashing. Add the vinegar, some salt and pepper and sprinkle in the chopped dill. Stir to incorporate.
  4. Pipe the yolk mixture into the whites. Use a piping bag if you have it or just use a food storage bag with the corner cut off.
  5. Garnish with a few fish eggs (Salmon roe) and a touch more dill.

Yum – right?

*Hard boil the eggs by placing them in a pot and just covering them with water. Bring the pot to a boil, cover it and turn the heat off. In 12 minutes you will have hard boiled eggs

Peeling the eggs can get a little annoying. There are lots of good tips out there. I find that making a tiny crack in the egg does the trick best,
Marc at really blew my mind with this one!
If you’re worried you’ll break through the membrane and ruin it you can try this technique demoed here by Tim Ferris: