Deviled Eggs w/ Trout Roe
This recipe is a part of our Community Cookbook series. We tapped seven members from our community to bring you simple, crowd-pleasing dishes to inspire you this holiday season. The best part? Each dish pairs perfectly with a glass of Avaline.
Arielle Skye Moss makes our favorite bagels in LA: Courage Bagels. She took her love of fresh, local food and her love for all things fermented and combined them into one perfect business (which started on the back of her bicycle). Check out her Instagram @relskye for a glimpse of her life spent at home in Los Angeles and slinging bagels at the Courage brick & mortar.
Q & A:
Tell us a little bit about yourself & why you love to cook.
I love to cook because it's undeniable. A pure joy that can be shared with others—just by pouring all of my love into the right piece of produce or bagel or pasta. The connection food brings—by eating or being taught how to make a special family recipe—is like a superpower no one can touch or take away from you.
What’s your favorite thing about sharing food & wine with friends?
Intimacy, good conversation, new flavors, flooded with cozy, homey, warm feeling—an experience.
Why do you think your recipe pairs so well with Avaline?
You can't go wrong with eggs, caviar and sparkling wine—a classy, classic combination!
A note from Arielle:
Deviled eggs were always a staple at our house around the holidays. They always remind me of being silly with my mom, laughing on Christmas morning, or of my grandma's kitchen table, which my childhood revolved around. I like to kick it up a notch by adding roe—one of my favorite foods!
Begin by making the liaison (a creamy mixture that will help make the "deviled" part extra delicious):
With a whisk, beat yolks for 1-2 minutes until they thicken, then add half the vinegar and all of the mustard. Beat them some more and begin adding oil—only a few drops at a time, slowly! (Make sure the previous drops are fully incorporated before adding more.)
Halfway through, when it's getting nice and thick, add the rest of the vinegar and all of the salt. Continue adding your oil. Then, fold in the crème fraîche at the end. Adjust your seasonings to taste, as needed.
After your liaison is made, put 6 farm fresh eggs in a saucepan and cover with cold water. Bring them to a boil over medium-high heat for 10 minutes. Drain & rinse them under cool water, then let them sit for a few minutes before peeling and halving them lengthwise.
Scoop out your yolks into a bowl. Add a scant 1/4 teaspoon of sharp dry mustard, 2-3 tablespoons of the liaison (enough for a delightful texture) and them all together with a fork.
Fill each egg white with your mixture, add a dollop of trout roe, a dusty dash of paprika and a flick of dill. Enjoy immediately or chill them and then bring them back up to room temp when you're ready to serve.
Deviled Eggs w/ Trout Roe
For the liaison:
- 2 egg yolks
- 2 teaspoon red wine vinegar
- healthy 1/4 teaspoon sea salt
- scant 1/2 teaspoon sharp dry mustard
- 1/2 cup extra virgin olive oil
- 1/2 cup crème fraîche
For the eggs:
- 6 farm fresh eggs
- another 1/4 teaspoon sharp dry mustard
- 2 oz trout roe
- a few sprigs of dill
"The connection food brings is like a superpower no one can take away from you."
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