Deviled Egg with Smoked Fish and Petrossian Caviar
In a mixing bowl, combine egg yolks, mayonnaise, and mustard and whip until smooth. Season with Old Bay, salt, and pepper. Fold in amberjack and caramelized onion. Transfer mixture to pastry bag fitted with a plain tip; pipe into egg whites. Finish Deviled Eggs with herbs, caviar, crème fraîche, and micro greens.