Deviled Eggs on Biscuits with Trout Roe and Dill

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

12 large eggs
⅓ cup mayonnaise
⅓ cup sweet pickle relish
¼ cup chives, finely chopped
¼ cup dill pickles, finely chopped
1 Tbsp. red wine vinegar
1 tsp. hot sauce
¼ cup dill, finely chopped
sea salt

To Serve:
Eastern Carolina-Style Biscuits, split
2 oz trout roe

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.

Make-Ahead: Deviled eggs can be made 2 days ahead. Cover and chill.

Makes 24.