Bruno Feldeisen’s Bacon and Salmon Roe Deviled Eggs

INGREDIENTS
3 large eggs

1 Tbsp (15 mL) baking soda, for the boiling water

¼ cup (60 mL) mayonnaise

1 Tbsp (15 mL) Dijon mustard

1 Tbsp (15 mL) extra virgin olive oil

1 tsp (5 mL) Worcestershire sauce

3 fully cooked and crispy bacon strips

½ cup (125 mL) salmon roe

1 Tbsp (15 mL) chopped chives for serving

METHOD
In a medium saucepan, place the eggs and cover with cold water. Add baking soda to the water (it will make it easier to peel the cooked eggs). Place the saucepan over medium heat and bring to a boil; remove from heat and let the eggs rest in the hot water for 12 minutes.

Remove eggs from the pot and place in a small bowl with ice cold water for 30 minutes, then remove eggs from the water and refrigerate for 4 hours.
Peel and cut the cooked eggs in half lengthwise. Remove yolks and place in a small bowl with the mayonnaise, Dijon mustard, olive oil and Worcestershire sauce. Using a small hand whisk, stir until smooth, then spoon the yolk filling equally among the 6 egg-white halves.

Break the bacon strips into 12 uneven pieces. Top each egg with 2 pieces of bacon and a spoonful of salmon roe and sprinkle with chopped chives. Serve on a platter.