Deviled Eggs on Biscuits with Trout Roe and Dill

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The bright roe adds a salty pop to these hors d’oeuvres. Use a pinch of flaky sea salt instead, if you prefer.


12 large eggs

⅓ cup mayonnaise

⅓ cup sweet pickle relish

¼ cup finely chopped chives

¼ cup finely chopped dill pickles

1 tablespoon red wine vinegar

1 teaspoon hot sauce

¼ cup finely chopped dill, plus more

Kosher salt

Eastern Carolina-Style Biscuits , split

2 ounces trout roe (optional)


Place eggs in a large saucepan and pour in cold water to cover by 1″. Bring to a boil; cook 1 minute. Remove from heat, cover, and let sit 11 minutes. Drain and run eggs under cold water until cool. Peel and cut into ¼” pieces.

Mix mayonnaise, relish, chives, pickles, vinegar, hot sauce, and ¼ cup dill in a medium bowl. Gently fold in eggs; season with salt. Let sit 30 minutes.

Spoon deviled eggs onto biscuit halves. Top with roe, if using, and more dill.

Do Ahead: Deviled eggs can be made 2 days ahead. Cover and chill.