Deviled Eggs with Smoked Trout Roe

Not all the art at Art Basel in Miami Beach was hung on walls. This delightful duet of deviled eggs was served up at Yardbird on 16th Street. The creamy yolks were gently spicy, the trout roe topper nice and smokey and salty and a little bit fishy in a good way.

These were not made in the Spectacularly Delicious test kitchens. But when we do try them, this is what we’ll do:

Hard boil some eggs. Let them cool.

Peel, cut in half, scoop out the yolks. Flake the yolks with a fork. Stir in mayonnaise, a few drops of Tabasco, salt and pepper to taste.  Mix well until totally smooth and creamy.

NOTE #1: Save some of the yolk mixture to use as a stabilizing base when you place the eggs on the serving plate.

NOTE #2: This glamorous ziggurat-like effect uses more than the usual amount of yolk,  leaving some white halves left over. Do with them as you wish.

Put a dab of reserved yolk mixture on the serving plate. Secure a white half in the dab.

Use a pastry bag to pipe out the yolk mixture into the whites, making tall spiral.

Repeat until the yolks are used up.

Sprinkle a dash of paprika over the eggs.  Add a flurry of finely minced scallion. 

Use a small spoon to top each tower with a smidgen of smoked trout roe.  

Don’t let the plate wobble too much as you bring it to the table.

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