Salmon Caviar Deviled Eggs


Step 1 Place the eggs in a large pot and cover with cold water by 2 1/2 cm (1 inch). Bring to a boil over medium-high heat. Once boiling cover and remove from the heat, set aside 8 to 10 minutes. Rinse the eggs with cool water then peel and cut in half.

Step 2 Scoop out the yolks and place them in a small mixing bowl.

Step 3Add in the mayonnaise, mustard, salt and pepper. Mix until smooth. If the mixture is too runny (this can happen if your yolks are still warm), chill for 30 minutes.

Step 4 Fill the center of each egg with the yolk mixture top with salmon roes, about a teaspoon each.

Step 5Optionally, garnish with fresh chives. Serve immediately or store in an airtight container in the refrigerator for up to a day.