Name: Deviled Eggs on Biscuits With Trout Roe and Dill
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)

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)

Steps

Place eggs in a large saucepan and pour in cold water to cover by 1". Bring to a boil; cook 1 minute. Remove from heat, cover, and let sit 11 minutes. Drain and run eggs under cold water until cool. Peel and cut into ¼" pieces.
Mix mayonnaise, relish, chives, pickles, vinegar, hot sauce, and ¼ cup dill in a medium bowl. Gently fold in eggs; season with salt. Let sit 30 minutes.
Spoon deviled eggs onto biscuit halves. Top with roe, if using, and more dill.
Do Ahead: Deviled eggs can be made 2 days ahead. Cover and chill.