Salmon Roe Deviled Eggs
Creamy deviled egg halves get topped with briny salmon roe and parsley for a version dressed up enough for a special gathering.
Salmon roe adds a pop of briny flavor and a bit of shine that plain deviled eggs do not have on their own. Keeping the yolk filling simple, just mayonnaise, a little lemon and a touch of mustard, lets the roe stay the star instead of competing with too many other flavors. Add the roe right before serving so it stays glossy instead of sinking in.
Ingredients
Method
Tap a number to mark a step donePlace the eggs in a saucepan in a single layer and cover with cold water by 1 inch. Bring to a boil, cover and remove from the heat.
Let the eggs stand off the heat for 11 minutes, then move them to a bowl of ice water and let cool for 5 minutes.
Peel the eggs carefully so the whites stay smooth, then slice each one in half lengthwise and remove the yolks.
Push the yolks through a fine mesh sieve into a bowl for the smoothest possible texture, or mash them well with a fork.
Mix the yolks with the mayonnaise, lemon juice, dijon mustard, kosher salt and black pepper until the filling is light and creamy.
Pipe the yolk mixture into the egg white halves using a piping bag or a zip-top bag with the corner snipped off.
Top each egg with a small spoonful of salmon roe just before serving, so it sits neatly on the filling.
Scatter the chopped parsley over the eggs and serve within the hour so the roe stays glossy and the whites stay firm.
Kitchen note
Push the yolks through a sieve rather than just mashing them for a silkier filling, and keep the roe in the fridge until the very last minute.
