Smoked Trout Roe Deviled Eggs

Ingredients

• 6 large eggs
• 3 tbsp (45 ml) good-quality mayonnaise (Duke's or Kewpie preferred)
• Finely grated zest of 2 lemons
• 1 tbsp (15 ml) extra-virgin olive oil (optional, for a silkier texture)
• 1 oz (30 g) smoked trout roe
• Kosher salt and freshly ground black pepper, to taste
• Micro chives or dill, for garnish (optional)

Method

1. 1

   Cook the eggs

   Place eggs in a saucepan and cover with cold water by one inch. Bring to a gentle boil over medium heat. Once boiling, cover, remove from heat, and let stand 10-11 minutes. Transfer immediately to an ice bath until completely cool, about 10 minutes.

2. 2

   Make the filling

   Peel and halve eggs lengthwise. Pop out the yolks into a small bowl. Mash well with a fork until smooth. Add mayonnaise, lemon zest, and a drizzle of olive oil if using. Season generously with salt and pepper. The filling should be bright, creamy, and lemon-forward, not heavy or overly bound.

3. 3

   Assemble

   Spoon or pipe the yolk mixture into the whites. Top each with a small mound of smoked trout roe. Garnish with micro chives or dill for color and freshness.