Bring a saucepan of water to a boil over medium-high heat

Place <quantity>4</quantity> 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 <quantity>3</quantity> room temperature eggs carefully in the water and cook for 10m until firm. Drain and reserve

Peel <quantity>1</quantity> soft boiled egg and separate the yolk. Add the yolk to a tall container

Peel the remaining <quantity>3</quantity> soft boiled eggs and add them to the container

Add <quantity>1<unit>tbsp</unit></quantity> of sherry vinegar and <quantity>1<unit>tbsp</unit></quantity> of white wine vinegar

Add <quantity>1<unit>tsp</unit></quantity> of cayenne powder and <quantity>1<unit>tsp</unit></quantity> of sweet paprika

Add salt to taste and blend with a hand blender until smooth

Add <quantity>400<unit>ml</unit></quantity> 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 <quantity>½<unit>tbsp</unit></quantity> 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!