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Yield
Serves : 12

How to Make It

Step 1    

In a large saucepan, cover the eggs with water; bring to a boil. Reduce the heat to moderate and simmer for 14 minutes. Drain the eggs and transfer to a bowl of ice water. Let cool completely, then remove the shells. Cut a thin slice from the rounded ends so the eggs can stand upright. Slice 1 inch of egg white off the pointed ends, then carefully scoop out the yolks from the pointed ends and transfer to a large bowl.

Step 2    

Finely mash the yolks with a fork, then blend in the sour cream, mustard, curry powder and a few drops of hot sauce. Season with salt and white pepper. Spoon the filling into a sturdy resealable plastic bag and squeeze it into 1 corner. Then, using scissors, snip 1/2 inch from the corner of the bag and pipe the filling into the egg whites.

Step 3    

In a medium bowl, combine the mayonnaise with the julienned basil and rose petals and the lemon juice and zest. Season with salt and white pepper.

Step 4    

Arrange the sliced sturgeon on 12 chilled salad plates. Set a deviled egg in the center of each plate and drizzle with the mayonnaise. Sprinkle with the whole rose petals and serve.

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