Deviled Eggs with Salmon Roe


Serves 12

  1. 6 fresh eggs
  2. 1/4 cup crème fraiche
  3. 1 tablespoon fresh dill minced
  4. 1/4 cup crème fraiche, plus 4 teaspoons
  5. 2 California Caviar Company Salmon Roe

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Place eggs in a pot covered with cold water. Bring to a boil and cook for 5 minutes. Remove from heat and let sit in hot water for 10 minutes. Transfer eggs to an ice bath to chill. Once cool, peel eggs and slice in half lengthwise. Remove egg yolks and place in a bowl. Add crème fraiche, dill and salt & fresh ground black pepper to taste. Mix until smooth. Spoon yolk mixture back into egg white halves and top with salmon roe.

Serve with: