Deviled Eggs with Sour Cream, Chives, and Salmon Roe Recipe

Deviled Eggs with Sour Cream, Chives, and Salmon Roe Recipe

  • 24 large hard-boiled eggs, peeled, halved lengthwise
  • 2/3 cup sour cream
  • 1/3 cup mayonnaise
  • 1/4 cup chopped fresh chives
  • 1 tablespoon Dijon mustard
  • 2 teaspoons fresh lemon juice
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 4-ounce jar salmon roe or golden whitefish roe
  1. Carefully scoop yolks from egg halves into large bowl. Finely chop 4 egg-white halves; add to bowl with yolks. Add sour cream and next 6 ingredients to yolks. Mash with fork until smooth. Arrange egg-white halves on large platter. Spoon filling into each, mounding slightly. (Can be prepared 2 hours ahead. Cover and refrigerate.) Garnish each egg half with 1/4 teaspoon roe and serve.
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