Mimosa Deviled Eggs (Geese a-laying)

Ingredients:

1 dozen eggs 

⅓ cup mayonnaise 

1 tablespoon Dijon mustard 

½ tablespoon capers, drained and minced 

1 tablespoon shallot, peeled and minced 

1 tablespoon Meyer Lemon Infused Olive Oil 

2 teaspoons Oregano White Balsamic Vinegar 

Fleur de Sel and black pepper, to taste 

Salmon or trout roe and micro greens, for garnish 

Directions:

Fill a large pot half full with water and bring to a boil over high heat. Once boiling, carefully add the eggs, and cook for 12 minutes. 

Drain the eggs and cool in a bowl of ice water. Once the eggs have cooled completely, remove the shells, and slice the eggs in half. Remove the cooked yolks from the eggs and set 4 to 5 yolks halves aside. Place the reserved yolks in the freezer, covered, to firm, about 10 to 15 minutes. Place the remaining egg yolks in the bowl of a food processor. Add the mayonnaise, mustard, capers, shallot, olive oil, and vinegar and puree until smooth. 

Transfer the mixture to a piping bag fitted with a round tip. Pipe the mixture into the center of each cooked egg white. Place the deviled eggs on a serving platter. 

Using a microplane grater, liberally grate the reserved egg yolk over the deviled eggs. Garnish the eggs with salmon roe and micro greens before serving. Serves 12