Deviled Eggs

Preparation time: 20 minutes
Yield 24 half-eggs

We can't speak for you, but for us deviled eggs are a classic of brunches, especially Easter's. Everybody loves them and it's also really easy to prepare. We wanted to offer you a quick, but also refined version of the recipe. The whole family will adore these devilled eggs. They won't go unnoticed at the brunch table, that's for sure! Don't hesitate to add your own favourite garnish to the recipes.

INGREDIENTS:

• 1 tbsp. vinegar
• 12 eggs, large or extra large
• 1 tbsp (15 ml) fresh tarragon, chopped (or parsley, up to you)
• 1 tsp (5 mL) paprika powder
• 1 tablespoon (15 ml) lumpfish roe   
• 1 pinch Fine grey sea salt
• 1 tsp (5 mL) Extra virgin olive oil
• 1 tsp (5 mL) Turmeric mustard or turmeric powder
• 3 tbsp. (30 mL) Fresh Mayonnaise
• 1 tbsp (15 mL) The mustard
• Ziploc style bags to fill the egg whites with 

PREPARATION:

1. Bring a large pot of boiling water to a boil with the vinegar.
2. Using a ladle, carefully drop the eggs into the boiling water. Cook for 10 minutes.
3. Fill a bowl with very cold water (even better with ice cubes).
4. When the eggs are cooked, transfer them to ice water. Peel them when they have cooled.
5. Using a wet knife, cut the eggs in half. To create an interesting visual effect, cut some of the eggs lengthwise and others widthwise.
6. Scoop out the yolks with a spoon, being careful not to break the whites.
7. Separate egg yolks into 4 bowls. Mix 4 different flavors in each bowl

• 1st bowl1 tbsp of Fresh Mayonnaise, 1 tsp of turmeric mustard, salt
• 2nd bowl: ½ tbsp. fresh mayonnaise, ½ tbsp. Dijon mustard, 1 tsp. paprika, salt
• 3rd bowl: ½ tbsp. fresh mayonnaise, ½ tbsp. Dijon mustard, 1 tbsp. tarragon, 1 tsp. delicate extra virgin olive oil, salt
• 4th bowl1 tbsp of Fresh Mayonnaise, 1 tbsp of lumpfish eggs
• Mix each bowl's content thoroughly.
• Transfer the mixes to separate Ziploc bags. Cut one corner of each bag and fill up the egg whites. You can also use a spoon to fill the eggs instead.