Deviled eggs
- 30 whole eggs, boiled, peeled, halved, yolks reserved
- 1 1/2 cups lemon garlic aioli*
- 30 cooked egg yolks
- 1 tablespoon Tabasco
- 2 ounces dijon mustard
- 1 tablespoon salt
- 1/2 teaspoon white pepper
Mix all ingredients except egg whites in food processor until smooth.
