Deviled Eggs

Serves 2 - 4

This classic appetizer combines the creaminess of egg yolks with a tangy kick from fresh lemon or lime juice. A dash of dry mustard and optional cayenne pepper adds depth and heat, while olive oil creates a silky smooth texture. Perfectly seasoned with sea salt, these deviled eggs are a timeless treat for any occasion!

Ingredients

• 6 large eggs
• 2 egg yolks
• 4 tbsp lemon (or lime) juice
• ⅛- ¼ tsp dry mustard
• Cayenne pepper (optional, depending on spiciness desired)
• 1 tsp sea salt
• ½ cup olive oil

Steps

1. Mayonnaise mixture: Add all ingredients (include 2 egg yolks but not the whole eggs) plus a quarter of the oil in blender and blend for 30 seconds. Slowly add the remaining oil to blender until smooth.
2. Boil the eggs, then remove from stove, place pot in sink and run cold water over them until they are cool. Peel shells from eggs; cut in half and arrange on platter. Scoop out yolk and place into small bowl. Mash egg yolks with the mayonnaise.
3. Fill the hollowed out egg whites with yolk mixture, and sprinkle a small amount of curry powder over the top. Chill and serve.