Olive Wood Smoked Deviled Eggs

1 dozen hard boiled eggs, cooled, shelled & Halved 

3 tablespoons Olive Wood Smoked Olive Oil 

1 teaspoon fresh squeezed lemon juice 

2 large raw egg yolks* 

1/2 cup mild, delicate, buttery extra virgin olive oil, such as Arbequina or Arbosana 

1/2 cup grape seed oil

1 large garlic clove

Sea salt to taste 1 pinch white pepper

1 dozen cooked egg yolks reserved from hard boiled eggs

Optional-crumbled bacon

Prepare the hard boiled eggs.

While eggs cool, in food processor or blender, add egg yolks, garlic, and lemon juice. Slowly add olive oil and grape seed oil to form an emulsion. Season to taste and refrigerate.

With a fork, mash the dozen cooked egg yolks and blend thoroughly with 1/2 cup of aioli. Add more to taste if desired. Pipe or fill the hard boiled egg whites with the egg yolk mixture. Refrigerate until cool or up to 6 hours. Serve with finely chopped parsley or minced chives as a garnish and crumbled, cooked bacon.

Makes 2 dozen appetizer servings