Deviled Eggs
Active time: 15 minutes
Total time: 45 minutes
Serves: 6
boncook.com
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:
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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.
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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.
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Fill the Eggs:
- Transfer the yolk mixture to a boncook piping bag fitted with a tip.
- Pipe the mixture into the egg white halves.
-
Garnish and Serve:
- Garnish with additional French Pantry Lemon & Dill Seasoning if desired.
- Serve immediately or refrigerate until ready to serve.
