Deviled Eggs with Herring and Beet Mousse

Boil the beets and eggs until done. Cool completely and peel. Separate the whites from the yolks. Set the yolks aside—they will go into the filling.

Pickle the onion: slice it into thin half-rings, pour boiling water over them for 1 minute, drain, add 1 tsp of lemon juice, and let sit for 15 minutes.

Pulse the almonds in a food processor until crumbly. Set aside 1 tbsp of the nuts for the final garnish.

Dice all the herring into very small cubes so it distributes evenly through the spread.

Place the yolks, diced beets, mayonnaise, sour cream, cream cheese, the main portion of crushed almonds, all the diced herring, 1 tsp of lemon juice, and black pepper into the mixer bowl.

Blend until completely smooth and silky.

Stuff the egg whites generously with the filling, mounding it high and smoothing the surface with a knife.

Top with the pickled onion, sprinkle with fresh chopped dill and the reserved almond crumbs.