Snack Better: Nduja Deviled Eggs

1. 1

   Render nduja in a medium pot over medium heat.

2. 2

   Once the meat is almost fully dissolved, set aside.

3. 3

   Using a food processor, add egg yolks, Dijon mustard and lemon juice, and mix until thoroughly combined.

4. 4

   Once the rendered nduja fat is room temperature, slowly drizzle into the egg yolk mixture in the food processor to create the aioli filling (reserving a small amount of the crispy nduja bits).

5. 5

   Mix until smooth and set aside.

6. 6

   Place the 12 eggs in a pot and cover with 1 inch of cold water.

7. 7

   Bring to a boil over medium-high heat, then cover, remove from heat and set aside for 8 to 10 minutes.

8. 8

   Drain the pot and let the eggs cool in ice water.

9. 9

   Peel the eggs and cut each in half, lengthwise.

10. 10

    Remove the yolks, reserving the whites.

11. 11

    Pass the yolks through a fine mesh strainer.

12. 12

    Combine with the aioli, chopped parsley and minced celery and transfer to a piping bag.

13. 13

    Pipe the filling into the egg whites.

14. 14

    Garnish with leftover nduja bits and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.