Avocado, Anchovy, Caviar Deviled Eggs
An unexpected trio of flavors combines perfectly to create a wonderfully silky and irresistible deviled egg; avocado brings texture while anchovy adds a deep base note and salt. A garnish of trout roe echoes the subtle fishy flavors.
- Total Time:
- Yield: Makes 16
Photography: Mike Krautter
- 8 large eggs
- 1/3 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon white-wine vinegar
- 1/2 mashed avocado
- 3/4 teaspoon anchovy paste
- Trout roe
In a medium saucepan, cover eggs with 1 inch of water. Bring to a boil; remove from heat. Cover and let stand 12 minutes. Drain eggs; run under cold water until cool enough to handle.
Peel and halve eggs lengthwise; remove yolks and transfer to a bowl. Mash with a fork; mix in mayonnaise, mustard, and vinegar. Press through a sieve to make smooth. Stir avocado and anchovy paste into yolk mixture. Press through sieve again.
Using a pastry bag fitted with desired tip (we used plain and star tips), pipe yolk mixture into whites. Garnish with trout roe. Serve immediately, or chill up to 2 hours.