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Gourmet deviled eggs royale garnished with herbs and spices

Deviled Eggs Royale

Deviled Eggs Royale elevates the classic appetizer with a creamy filling topped with smoked salmon and caviar, perfect for brunch or special occasions.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 pieces
Course: Appetizer, Brunch
Cuisine: American
Calories: 80
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 large Large Eggs Hard-boiled
  • 2 tbsp Light Mayonnaise
  • 1 tbsp Cream (Single, Heavy, or Double) Adds smoothness to the filling.
  • to taste Freshly Ground Sea Salt
  • to taste Freshly Ground Black Pepper
Toppings
  • 1 slice Smoked Salmon Cut into rosettes.
  • to taste Black Lumpfish Caviar For garnishing.
  • 1 small sprig Dill For garnish.

Method
 

Preparation
  1. Hard boil the eggs for 10 minutes, then run them under a cold tap to instantly cool.
  2. Peel the eggs and slice them in half down the middle.
  3. Scoop out the yolk and mash it together in a small bowl with the mayonnaise and cream until smooth.
  4. Season to taste with salt and pepper, and scoop into a piping bag with a large star nozzle.
Assembly
  1. Pipe the filling back into the holes in the egg halves.
  2. Slice slivers off the piece of salmon and roll them into rosettes. Arrange the salmon rosettes on top of the filling along with small scoops of the caviar and a sprig of dill.

Notes

These deviled eggs can be made ahead of time; prepare filling and eggs a day prior, and add toppings right before serving. Store in an airtight container in the fridge for up to 2 days.