Deviled Eggs with Roe

30m

Hard-boiled eggs with a velvety yolk filling make a delightful, old-fashioned starter.

They are great on their own or accompanying smoked fish, spicy fried chicken, or tangy, crunch, pickled vegetables.

Deviled eggs are that 70's weird canapé thing, but for me they're delicious. The roe adds a slightly naughty, finessed touch but can be omitted if desired. I just like serving people eggs on eggs.

Bring a saucepan of water to a boil over medium-high heat
Place 4 room temperature eggs carefully in the water and cook for 4m until soft boiled. Prepare a bowl with cold water
Drain the soft boiled eggs and transfer them immediately to the cold water to stop cooking and cool down
Fill another pot with water and bring it to a boil over medium-high heat
Place 3 room temperature eggs carefully in the water and cook for 10m until firm. Drain and reserve
Peel 1 soft boiled egg and separate the yolk. Add the yolk to a tall container
Peel the remaining 3 soft boiled eggs and add them to the container
Add 1 tbsp of sherry vinegar and 1 tbsp of white wine vinegar
Add 1 tsp of cayenne powder and 1 tsp of sweet paprika
Add salt to taste and blend with a hand blender until smooth
Add 400 ml of vegetable oil in a thin stream, while blending, until creamy, smooth and fluffy
Peel the hard boiled eggs and cut them in half lengthwise
Add the yolks to the soft boiled egg mixture and blend until smooth. Reserve the egg whites
Transfer to a piping bag and tie it tightly
Plate the reserved egg whites and pipe on the egg filling to taste
Add ½ tbsp of fish roe over each egg and garnish with fresh dill to taste. The deviled eggs with roe are ready
Enjoy this 70's delight!