Especially fun to make after you make Horseradish Sauce for either prime rib or corned beef. Adding fish roe/caviar really amps up a deviled egg.

Eggs and eggs! Adding fish roe/caviar really amps up a deviled egg. It adds contrasting color, texture, and little pops of ocean, umami flavor while you’re eating them. Any fish roe will work. Most fish roe contains several essential vitamins and minerals and is also high in protein and amino acids and low in calories, so it makes quite a healthy addition to any dish.

I made a noob mistake and put all of the ingredients in a bowl before mixing it. My yoke filling came out too runny. Next time I’ll leave the horseradish sauce until last and add a little at a time until I get the consistency I’d like. Also mixing the black caviar in with the yolk mixture didn’t work. It’s better as a garnish.

EQUIPMENT: wooden cutting board, chef’s knife, two bowls

Horseradish Deviled Eggs

Recipe by Anna Stockel Cuisine: AmericanDifficulty: Easy

Servings

3

servings

Prep time

30

minutes

Adding fish roe/caviar really amps up a deviled egg. It adds contrasting color, texture, and little pops of ocean, umami flavor while you’re eating them. Any fish roe will work.

Ingredients

• 3 large hard boiled eggs, chilled, peeled and halved

• 3 teaspoons Horseradish Sauce

• 1 teaspoon whole grain mustard

• 1 teaspoon finely chopped fresh tarragon

• 1/2 teaspoon fresh Meyer lemon juice

• dash sea salt

• a grind or two black peppercorns

• 3 teaspoons black lumpfish caviar

• dash favorite hot sauce

Directions

• Gently remove yolks into two small bowls and arrange whites on a decorative plate. It’s not important to get all of the yolk out. Try not to break whites.
• Mix ingredients together excluding the caviar.
• Carefully spoon or pipe mixture into each half.
• Top with lumpfish roe.
• Optionally garnish the top of each egg with tarragon.
• Chill for at least 30 minutes.