Deviled Eggs On Biscuits With Trout Roe And Dill
  1. Place eggs in a large saucepan and pour in cold water to cover by 1". Bring to a boil; cook 1 minute. Remove from heat, cover, and let sit 11 minutes. Drain and run eggs under cold water until cool. Peel and cut into ¼" pieces.

  2. Mix mayonnaise, relish, chives, pickles, vinegar, hot sauce, and ¼ cup dill in a medium bowl. Gently fold in eggs; season with salt. Let sit 30 minutes.

  3. Spoon deviled eggs onto biscuit halves. Top with roe, if using, and more dill.

  4. Do Ahead: Deviled eggs can be made 2 days ahead. Cover and chill.

Course🍤Appetizer

DietsPescaterian🥜Nut-free...

Category🥟Appetizer

Cuisine🇺🇸American

Occasions🥐Brunch🎊Party

Season🔁Year-round

DifficultyEasy ⏰ 30m

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