Michael Graydon + Nikole Herriott
The bright roe adds a salty pop to these hors d’oeuvres. Use a pinch of flaky sea salt instead, if you prefer.
Recipe information
Yield
Makes 24
Ingredients
12
large eggs
⅓
cup mayonnaise
⅓
cup sweet pickle relish
¼
cup finely chopped chives
¼
cup finely chopped dill pickles
1
tablespoon red wine vinegar
1
teaspoon hot sauce
¼
cup finely chopped dill, plus more
Kosher salt
2
ounces trout roe (optional)
Preparation
Step 1
Place eggs in a large saucepan and pour in cold water to cover by 1". Bring to a boil; cook 1 minute. Remove from heat, cover, and let sit 11 minutes. Drain and run eggs under cold water until cool. Peel and cut into ¼" pieces.
Step 2
Mix mayonnaise, relish, chives, pickles, vinegar, hot sauce, and ¼ cup dill in a medium bowl. Gently fold in eggs; season with salt. Let sit 30 minutes.
Step 3
Spoon deviled eggs onto biscuit halves. Top with roe, if using, and more dill.
Step 4
Do Ahead: Deviled eggs can be made 2 days ahead. Cover and chill.
Nutrition Per Serving
For 8 servings
½ cup each
and with 8 biscuits: Calories (kcal) 370
Fat (g) 24
Saturated Fat (g) 7
Cholesterol (mg) 295
Carbohydrates (g) 24
Dietary Fiber (g) 1
Total Sugars (g) 5
Protein (g) 13
Sodium (mg) 610