recipe 
yields
Makes 24 eggs
½ cup homemade aïoli or Duke’s mayo
1 tablespoon dijon mustard
Juice of ½ lemon
Salt and pepper to taste
Thinly shaved Benton’s Country Ham (or prosciutto), fried until crisp
Crystal hot sauce
Thinly sliced scallion
Ingredients
steps
- In a large bowl, mix egg yolks with aïoli or mayonnaise, mustard, lemon juice, salt, and pepper.
- Pipe filling into prepared halves and top with a curl of Benton’s, a dash of hot sauce, and scallion slices.
Date Published: 02.28.25
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Recipe Aby
Austin Summerall of White Pillars in Biloxi, Mississippi
