Pinkish Deviled Eggs


"I use cod roe for my version of deviled eggs. Cod roe adds them a pinkish appetizing color! You can find cod roe at a Japanese food store. Be careful when you add salt to the yolk mixture because cod roe is very salty. Maybe you don't need salt at all."
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35 m servings 126 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 126 kcal
  • 6%
  • Fat:
  • 9 g
  • 14%
  • Carbs:
  • 0.7g
  • < 1%
  • Protein:
  • 10.3 g
  • 21%
  • Cholesterol:
  • 261 mg
  • 87%
  • Sodium:
  • 160 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Wrap cod roe with lightly oiled aluminum foil. Bake for 20 minutes.
  2. Place eggs in a saucepan, and add enough cold water to cover the eggs. Bring it to boil, cover, and then remove from heat. Set aside for 12 minutes. Drain, and pour cold water over the eggs to cool them. Remove eggshells, and slice the eggs in half lengthwise.
  3. Place yolks in a mixing bowl, and mix with cooked cod roe and butter. Season to taste with salt. Spoon the yolk mixture onto the egg white halves. Sprinkle minced parsley on top, and serve.