Deviled Eggs on Toasted Biscuits With Trout Roe and Dill Recipe

Directions

1. Using a spoon or ladle, gently lower your eggs one-by-one into a large saucepan or pot. Add enough water to cover the eggs with 2 inches of water. Turn the heat to medium and wait for the water to simmer.
2. Once the water begins to boil, add a form-fitting lid to the pan and reduce the heat to medium-low. Cook the eggs for an additional 8 to 9 minutes.
3. Remove the eggs from the heat and rinse with cold water immediately. In a medium mixing bowl, add roughly ½ cup of ice to 4 cups of water. Add the eggs to the ice-water and allow the eggs to chill for approximately 3 minutes.
4. Remove the eggs from the cold water and pat dry with a napkin or towel. Carefully peel each egg and dispose of the shells.
5. On a cutting board, slice the eggs into small cube pieces. Sprinkle salt and pepper on top of the chopped eggs if desired.
6. In a mixing bowl, combine the mayonnaise, cream cheese and mustard. Grate 3 tablespoons worth of pickles into the bowl and mix. Add the egg pieces to the mixture and stir.
7. Add the biscuits to a toaster or pre-heated oven at 350° F for roughly 5 minutes, or until slightly brown. Remove the muffins from the toaster or oven and set aside on a plate or dish. Add several spoonfuls of the egg mixture to each muffin.
8. Add ½ tablespoon of trout roe or your favored caviar to the top of each muffin. Sprinkle chives on top and serve or refrigerator for a snack to enjoy later.

Deviled eggs provide ultimate flavor satisfaction for any occasion, which makes them ideal for sharing! Don’t offer your guests or family a dish prepared with disappointing ingredients. At Sauder’s Eggs, we guarantee every egg provides a farm-fresh quality and taste! Use our store locator for easy access to our products in a store near you.