SMOKED TROUT ROE DEVILED EGGS

Serves 6 – Makes 12 Halves

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.