Recipe: Deviled Eggs with Smoked Sturgeon and Salmon Roe

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.

DEVILED EGGS

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

TOPPING

1/2 cup (about 4 oz) smoked sturgeon or smoked salmon

2 ounces salmon roe or caviar

1. 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.
2. 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.
3. 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.
4. 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.