Deviled Eggs with Red Palm Aioli

Difficulty: Easy

Serves: 2 – 3 people

Ingredients:

Ingredients for Deviled Eggs

• 6 Hard boiled eggs
• 2 tsp Mustard
• A pinch of Cayenne Pepper
• Red Radish (sliced) for garnish
• Fresh Dill (minced) for garnish
• Fresh Chives (minced) for garnish

Ingredients for Aioli Sauce

• 1 Egg (raw)
• 1 tbsp Lemon Juice
• 8 tbsp ELAIESE Red Palm Oil
• 1 tbsp Fresh Cilantro
• Salt & Pepper for taste

Instructions:

1. Boil the eggs for ten minutes (hard-boiled). Once it is done, emerge the eggs in a bowl of cold water.
2. While the eggs are cooling, make the aioli sauce by combining the raw egg and lemon juice in a food processor on high speed.
3. Add one tbsp of red palm oil slowly one at a time while the blender is on high speed. The oils should begin to thicken. Add in the cilantro, salt and pepper.
4. After the sauce is firm, transfer it in a glass jar and store in the refrigerator.
5. Peel the hard-boiled eggs and cut into half. Remove the yolks and mix it together with the aioli sauce and add in the mustard.
6. Scoop or pipe the yolk-aioli mixture into each egg-white half and garnish with fresh dill, chives, and cayenne pepper.