herbes de provence deviled eggs

INGREDIENTS: * TEA TREE PRODUCTS

  • 6 large eggs

  • 2 tbsp *HERBES DE PROVENCE OLIVE OIL*

  • 1 tbsp *THE ZESTY LEAF*

  • 2 tbsp pickle juice

  • 1 tbsp mayonnaise

  • 1 tsp Dijon mustard

  • salt, to taste

  • *PAPRIKA (SMOKED SWEET)*, for garnish

DIRECTIONS:

  1. Prepare the Eggs:

    • Preheat the oven to 325°F. Once it’s to temp, remove the eggs from the refrigerator and place them on the rack, evenly spaced. Cook for 30 minutes. Cool them in ice water, then peel and halve them.

    • Remove the yolks and place them in a bowl.

  2. Make the Filling:

    • Mash the yolks and mix in HDP OLIVE OIL, THE ZESTY LEAF BLEND, pickle juice, mayonnaise, and Dijon mustard. Season with salt to taste.

  3. Assemble the Deviled Eggs:

    • Spoon or pipe the yolk mixture back into the egg whites. Garnish with a sprinkle of PAPRIKA. Serve chilled.