• Make-Ahead

Ingredients

1. 12 large eggs
2. 1/2 cup sour cream
3. 1 teaspoon Dijon mustard
4. 1/2 teaspoon curry powder
5. Hot sauce
6. Salt and freshly ground white pepper
7. 1 cup mayonnaise
8. 1/2 cup julienned basil leaves
9. 1/4 cup julienned organic rose petals, plus 2 tablespoons whole petals for garnish
10. 2 1/2 tablespoons fresh lemon juice
11. 1/2 teaspoon finely grated lemon zest
12. 1 1/2 pounds thinly sliced smoked sturgeon or tuna

Directions

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.
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.
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.
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.

Make Ahead

The stuffed deviled eggs and the mayonnaise can be refrigerated separately overnight.