Egg, Charcuterie with smoked olive oil

Ingredients

• 6 Hard Cooked Farm Eggs
• 2 Tbsp. Holy Smoke Smoked Olive Oil
• 1 Tbsp. Mayonnaise
• 1 Tbsp. Dijon Mustard
• 1 Tbsp. Wholegrain Mustard
• 2 Tsp. Minced Dill Pickles

¼ Tsp. Minced Shallot

• 2 Tsp. Small Diced Sopressata (Or other cured sausage of your choice)
• 6 Thin slices of Sopressata (Or other cured sausage of your choice)
• Salt and Pepper

Directions

Key ingredients

Mustard · Olive Oil

1. Slice eggs in half lengthwise separate the whites from the yolks. Mash the yolks and whisk together with the remaining ingredients. Season with salt and pepper to taste. Either spoon or pipe the filling into the whites. Garnish with thin slices of Sopressata.

Notes

Getting the egg itself right: Eggs, Cooking by Temperature (Sous Vide, Induction, Steam) — what to set on a sous vide stick, an induction hob, a steamer or the Evoloop cooker, and which yolk each one gives you.