Immersion blender with a high sided container, or a small blender
Piping bag or ziplock bag.
Ingredients
6hard boiled eggs*
2-3tsplemon juice
¼cupkewpie mayo
1tspdijon
½of an anchovy filet
A few dashes of hot sauce
4large basil leaves
2scallionsgreen parts only, chopped
A small handful fresh dillplus more for garnish
A small handful baby spinach
Kosher salt and pepperto taste
Crispy ProsciuttoCrispy bacon, or Crispy Fried Shallots, for topping**
Instructions
Cut hard boiled eggs in half and carefully scoop out the yolks into a fine mesh sieve.
Press the yolks through the sieve into a bowl. Set aside.
Carefully rinse the egg whites and dry with a paper towel to remove any extraneous egg yolk bits.
Using an immersion blender with a high sided container, or a small blender, blend lemon juice, mayo, dijon, anchovy, hot sauce, basil, scallions, dill, and spinach until very well blended.
Add mixture into the yolks and whisk until fluffy and incorporated. Season with salt and pepper to taste. Transfer filling to a piping bag, or ziplock bag.
Pipe filling into egg whites. You can make these ahead up to this point and refrigerate until ready to serve.
Garnish with crispy prosciutto, fresh dill and more freshly cracked black pepper.