Salmon Ikura (Roe) Deviled Eggs

Salmon Ikura (Roe) Deviled Eggs

  • 7 oz Lummi Island Wild King Salmon Roe Ikura
  • 12 Large eggs, hard-boiled and peeled
  • 1/4 cup mayonnaise
  • 2 Tbsp Dijon mustard
  • 1 Tbsp fresh chives, chopped
  • 2 tsp fresh tarragon, minced
  • 2 tsp fresh dill, minced
  • 1/4 tsp freshly ground black pepper

Slice eggs in half lengthwise and carefully remove yolks. 

Place yolks in medium bowl and mash with fork until smooth. 

Add mayonnaise, mustard, chives, tarragon, dill, pepper. Mix. 

Pipe or spoon the filling into the eggs halves.

Spoon ½ Tbsp Salmon Roe Ikura on top of egg filling. 

Garnish with more fresh herbs. 

Refrigerate for at least one hour prior to serving. Enjoy!

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