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Deviled Eggs with Sour Cream, Chives, and Salmon Roe

3.9

(16)

Domestic golden whitefish roe, much of which comes from the Great Lakes region, can also be used.

Recipe information

  • Yield

    Makes 20 servings

Ingredients

24 large hard-boiled eggs, peeled, halved lengthwise
2/3 cup sour cream
1/3 cup mayonnaise
1/4 cup chopped fresh chives
1 tablespoon Dijon mustard
2 teaspoons fresh lemon juice
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1 4-ounce jar salmon roe or golden whitefish roe

Preparation

  1. Carefully scoop yolks from egg halves into large bowl. Finely chop 4 egg-white halves; add to bowl with yolks. Add sour cream and next 6 ingredients to yolks. Mash with fork until smooth. Arrange egg-white halves on large platter. Spoon filling into each, mounding slightly. (Can be prepared 2 hours ahead. Cover and refrigerate.) Garnish each egg half with 1/4 teaspoon roe and serve.

TagsEggSnackStarterLunchDinnerGluten FreeNut FreeEasyQuickMake AheadNew YearsBon Appétit
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