Deviled Eggs with Lemonaise® and Grey Sea Salt

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9 hard-boiled eggs peeled and cut lengthwise
1/4 cup Garlic and Herb Lemonaise
2 Tbsp buttermilk
1 oz thinly sliced North Carolina Country Ham, minced
2 dashes hot sauce
Velvet Grey Sea Salt
pepper to taste


Remove the yolks gently from the split boiled eggs and put the yolks in a medium bowl. Rinse the whites and place them upside down on paper towels to drain. Set aside. Use a fork or potato masher to mash the yolks thoroughly to fine crumbs. You can force through a strainer. Combine the Lemonaise, buttermilk, ham and hot sauce. Add salt & pepper, to taste. If mixture appears dry, add more Lemonaise a little at a time (1 Tbsp) to make a creamy mixture. Taste and correct seasoning if necessary. Turn egg whites over and spoon yolk mixture into yolk holes, OR use a pastry bag and a star tip and pipe the mixture into yolk holes. Top each egg with a sprinkle of pepper if you wish. Arrange on an egg tray or platter and serve.

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