Smoky Deviled Eggs (3 different ones)

by Holy Smoke Olive Oil

SMOKED PESTO EGG

  • 6 Hard Cooked Farm Eggs

  • 2 Tbsp. Mayonnaise

  • 4 Tbsp Smoked Pesto (See recipe)

  • 1 Tbsp Dijon Mustard

  • Salt and Pepper

  • Parmesan Cheese (Thinly Shaved) for garnish

Slice eggs in half lengthwise separate the whites from the yolks. Mash the yolks and whisk together with the remaining ingredients. Season with salt and pepper to taste. Either spoon or pipe the filling into the whites. Garnish with shaved parm.

 

PIMIENTO CHEESE EGG

  • 6 Hard Cooked Farm Eggs

  • 2 Tbsp. Holy Smoke Smoked Olive Oil

  • 1 Tbsp. Mayonnaise

  • 1 Tbsp. Sour Cream

  • 1 Tbsp. Cream Cheese

  • 2 Tbsp. Wholegrain Mustard

  • 1 Tsp. Minced Shallot

  • 1 Tbsp. Diced Pimientos

  • ¼ Cup Shredded Cheddar

  • Salt and Pepper

Slice eggs in half lengthwise separate the whites from the yolks. Mash the yolks and whisk together with the remaining ingredients. Season with salt and pepper to taste. Either spoon or pipe the filling into the whites.

 

CHARCUTERIE EGG

  • 6 Hard Cooked Farm Eggs

  • 2 Tbsp. Holy Smoke Smoked Olive Oil

  • 1 Tbsp. Mayonnaise

  • 1 Tbsp. Dijon Mustard

  • 1 Tbsp. Wholegrain Mustard

  • 2 Tsp. Minced Dill Pickles

  • ¼ Tsp. Minced Shallot

  • 2 Tsp. Small Diced Sopressata (Or other cured sausage of your choice)

  • 6 Thin slices of Sopressata (Or other cured sausage of your choice)

  • Salt and Pepper

Slice eggs in half lengthwise separate the whites from the yolks. Mash the yolks and whisk together with the remaining ingredients. Season with salt and pepper to taste. Either spoon or pipe the filling into the whites. Garnish with thin slices of Sopressata.

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