Recipe: Deviled Eggs with Smoked Sturgeon and Salmon Roe

DEVILED EGGS

4 oz cream cheese, at room temperature

2 Tablespoons mayonnaise

1 Tablespoon Dijon mustard

1/2 teaspoon Tabasco or different scorching pepper sauce

1/2 teaspoon kosher salt

1 dozen giant eggs, hard-boiled and peeled

Optionally available: 2 teaspoons grated pink 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 collectively the cream cheese and mayonnaise ina bowl till clean. Whisk within the mustard, Tabasco, and salt. Combine in onion and/or capers if desired.
2. Slice the eggs in half lengthwise. Take away the yolks and add them to the cream cheese combination, whisking till clean. Place the egg whites, hole facilities up, on a serving plate.
3. Spoon the yolk filling into the whites. Or, for a extra elegant presentation, switch the egg yolk combination to a piping bag fitted with a small tip and pipe it into the egg whites.
4. Spoon the sturgeon or salmon on high. Wrap the plate of eggs with plastic wrap, refrigerate, and serve chilled. Add roe or caviar proper earlier than serving.