We love deviled eggs in our family and are fortunate to have backyard hens keeping us in eggs. I wanted to create a little color contrast between the egg whites and aioli on top, so added some tomato paste to the filling. <br /> <br />I adapted the Preserved Lemon Aioli recipe provided by Amanda and used grapeseed oil in place of canola (which created quite a green sauce), increased the lemon juice and left out the preserved lemon.

Share: