Deviled Egg with Smoked Fish and Petrossian Caviar

Adapted by
November 2013
Yield: 8 servings


4 hard-boiled eggs, halved lengthwise, yolks removed
¼ mayonnaise
1 teaspoon whole-grain mustard
Old Bay
black pepper
8 ounces smoked amberjack, shredded
½ white onion, thinly sliced, caramelized, and finely chopped
fines herbs
Petrossian caviar
crème fraîche
micro greens


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.