Name: Deviled Eggs on Biscuits With Trout Roe and Dill
Yield: Makes 24
Ingredients: 12 large eggs; ⅓ cup mayonnaise; ⅓ cup sweet pickle relish; ¼ cup finely chopped chives; ¼ cup finely chopped dill pickles; 1 tablespoon red wine vinegar; 1 teaspoon hot sauce; ¼ cup finely chopped dill, plus more; Kosher salt; Eastern Carolina–Style Biscuits, split; 2 ounces trout roe (optional)

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Michael Graydon + Nikole Herriott

The bright roe adds a salty pop to these hors d’oeuvres. Use a pinch of flaky sea salt instead, if you prefer.

Recipe notes