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.
- Peel 4 hard boiled eggs* and slice them in half.
- Gently scoop out the yolks into a bowl. Mash up the yolks.
- 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.
- 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.
- 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