Bacon and Salmon Roe Deviled Eggs

Name: Bacon and Salmon Roe Deviled Eggs
Yield: Makes 6 deviled eggs
Ingredients: ½ cup (125 mL) salmon roe; 1 Tbsp (15 mL) chopped chives for serving; 1 tsp (5 mL) Worcestershire sauce; 3 fully cooked and crispy bacon strips; 1 Tbsp (15 mL) Dijon mustard; 1 Tbsp (15 mL) extra virgin olive oil; 1 Tbsp (15 mL) baking soda, for the boiling water; ¼ cup (60 mL) mayonnaise; 3 large eggs; 1 Tbsp (15 mL) baking soda, for the boiling water

Preparation info

Makes
6
deviled eggs

Difficulty
Easy

Appears in

The Bacon, Butter, Bourbon and Chocolate Cookbook

By Bruno Feldeisen

Published 2024

About

This surf and turf version of deviled eggs is a fun and tasty bite that’s perfect for a cocktail party nibble or pre-dinner appetizer. The addition of delicate salmon roe blends sublimely with the rich earthiness of crispy bacon.

Ingredients

3 large eggs
1 Tbsp (15 mL) baking soda, for the boiling water

Dinner
Starter
Gluten-free

Method

In a medium saucepan, place the eggs and cover with cold water. Add baking soda to the water (it will make it easier to peel the cooked eggs). Place the saucepan over medium heat and bring to a boil; remove from heat and let the eggs rest in the hot water for 12 minutes.

Remove eggs from the pot and place in a small bowl with ice cold water for 30 minutes, then remove eggs from the wate