Courtesy of Chef Regina Charboneau, Culinary Ambassador aboard American Queen Voyages
Regina is a well-respected chef, restaurateur, cookbook author, and runs a cooking school in Natchez, Mississippi.
She’s famous for occasionally hosting over 175 people at Thanksgiving!
Chef notes: Deviled egg filling is creamier when the yolk is still a bit warm. Makes 24.
4 oz cream cheese, at room temperature
2 Tablespoons mayonnaise
1 Tablespoon Dijon mustard
1/2 teaspoon Tabasco or other hot pepper sauce
1/2 teaspoon kosher salt
1 dozen large eggs, hard-boiled and peeled
Optional: 2 teaspoons grated red onion and/or 3 teaspoons minced capers
1/2 cup (about 4 oz) smoked sturgeon or smoked salmon
2 ounces salmon roe or caviar
- Whisk together the cream cheese and mayonnaise ina bowl until smooth. Whisk in the mustard, Tabasco, and salt. Mix in onion and/or capers if desired.
- Slice the eggs in half lengthwise. Remove the yolks and add them to the cream cheese mixture, whisking until smooth. Place the egg whites, hollow centers up, on a serving plate.
- Spoon the yolk filling into the whites. Or, for a more elegant presentation, transfer the egg yolk mixture to a piping bag fitted with a small tip and pipe it into the egg whites.
- Spoon the sturgeon or salmon on top. Wrap the plate of eggs with plastic wrap, refrigerate, and serve chilled. Add roe or caviar right before serving.