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Deviled Eggs with French Pantry Coriander Aioli & Lemon & Dill Seasoning

Active time: 15 minutes
Total time: 45 minutes

Serves: 6

  • French Pantry Coriander Aioli
  • French Pantry Lemon & Dill Seasoning
  • French Pantry Sel Gris Salt
  • French Pantry Tellicherry Pepper, freshly ground
  • French Herbs de Provence mustard
Print recipe

Ingredients

Ingredients:
  • 6 large eggs
  • 2 tbsp French Pantry Coriander Aioli
  • 1 tsp lemon juice
  • 1 tsp French Pantry Lemon & Dill Seasoning
  • 1/2 tsp French Pantry Sel Gris Salt
  • 1/4 tsp French Pantry Tellicherry Pepper, freshly ground
  • 1 tsp French Herbs de Provence mustard

Instructions

Instructions:
  1. Boil the Eggs:
    • Place eggs in a saucepan and cover with water. Bring to a boil over medium-high heat. or Bake at 325 for 20 to 25 minutes.
    • Once boiling, reduce heat to low and simmer for 10 minutes.
    • Remove eggs and place in a cold water bath to cool.
  2. Prepare the Filling:
    • Peel the cooled eggs and slice them in half lengthwise.
    • Remove the yolks and place them in the eco-chop.
    • Add Greek yogurt, French Pantry Coriander Aioli, lemon juice, French Pantry Lemon & Dill Seasoning, French Pantry Sel Gris Salt, French Pantry Tellicherry Pepper, and French Herbs de Provence mustard to the yolks.
    • Puree the mixture until smooth.
  3. Fill the Eggs:
    • Transfer the yolk mixture to a boncook piping bag fitted with a tip.
    • Pipe the mixture into the egg white halves.
  4. Garnish and Serve:
    • Garnish with additional French Pantry Lemon & Dill Seasoning if desired.
    • Serve immediately or refrigerate until ready to serve.
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