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Bon Appétit

Deviled Eggs with Sour Cream, Chives, and Salmon Roe

3.9

(16)

Domestic golden whitefish roe, much of which comes from the Great Lakes region, can also be used.

Recipe information

  • Yield

    Makes 20 servings

Ingredients

24 large hard-boiled eggs, peeled, halved lengthwise
2/3 cup sour cream
1/3 cup mayonnaise
1/4 cup chopped fresh chives
1 tablespoon Dijon mustard
2 teaspoons fresh lemon juice
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1 4-ounce jar salmon roe or golden whitefish roe

Preparation

  1. Carefully scoop yolks from egg halves into large bowl. Finely chop 4 egg-white halves; add to bowl with yolks. Add sour cream and next 6 ingredients to yolks. Mash with fork until smooth. Arrange egg-white halves on large platter. Spoon filling into each, mounding slightly. (Can be prepared 2 hours ahead. Cover and refrigerate.) Garnish each egg half with 1/4 teaspoon roe and serve.

TagsEggSnackStarterLunchDinnerGluten FreeNut FreeEasyQuickMake AheadNew YearsBon Appétit
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