Dev-Aiolied Eggs

• Aioli
• 1 egg yolk, room temperature
• 2 tablespoons lemon juice
• 1 garlic clove, mashed
• 1 teaspoon salt
• 3/4 cup grapeseed oil
• 1/4 cup olive oil
• Egg Filling
• 6 hard boiled eggs
• 2 tablespoons aioli, plus extra to top eggs
• 1 tablespoon lemon juice
• 1 tablespoon tomato paste
• 1 garlic clove, mashed
• 1/2 teaspoon smoked paprika
• 1 tablespoon chives, minced, plus extra for garnish
• salt and pepper to taste

1. Whisk the egg yolk, lemon juice, garlic and salt together. Add the grapeseed oil slowly and whisk quickly to incorporate. Next whisk in the olive oil, slowly adding and incorporating. Makes 1 cup. rnrnYou will have aioli leftover from this recipe, so save the extra to enjoy with grilled veggies or fish.
2. Peel the hardboiled eggs and slice in half lengthwise. Arrange the whites on a serving platter. In a small bowl, mash the egg yolks. Add the aioli, lemon juice, tomato paste, garlic, paprika, chives, salt and pepper and mix until smooth.
3. Spoon the egg filling into a small ziploc bag and snip a tiny hole in one corner. Pipe the filling into the egg whites.
4. Spoon a little bit of aioli into another small ziploc, snip the corner and squeeze little dollops on top of eggs. Garnish with reserved chives and serve.

egg yolk, lemon juice, garlic, salt, grapeseed oil, olive oil, egg filling, eggs, aioli, lemon juice, tomato paste, garlic, paprika, chives, salt

Taken from food52.com/recipes/12026-dev-aiolied-eggs (may not work)