Place eggs in a medium pan; cover with water. Bring to a boil. Remove from heat; cover, and let stand 12 minutes. Remove eggs from warm water; place under cold running water to cool. Refrigerate up to 3 days.
Peel eggs; cut in half lengthwise. Remove yolks; fill with roe (about 1 1/2 teaspoons each). Serve immediately, or refrigerate until ready to serve, up to 3 hours.