Avocado, Anchovy, Caviar Deviled Eggs

Photo: Mike Krautter
Prep Time:
25 mins
Total Time:
50 mins

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.


  • 8 large eggs

  • cup mayonnaise

  • 1 tablespoon Dijon mustard

  • 1 teaspoon white-wine vinegar

  • ½ mashed avocado

  • ¾ teaspoon anchovy paste

  • Trout roe


  1. 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.

  2. 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.

  3. 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.

Cook's Notes

Instead of piping the filling with a pastry bag and tip, you can use a resealable plastic bag with a corner snipped off. Or simply spoon it into the egg whites.

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