- 6 eggs
- 1/3 cup mayonnaise
- 1 tablespoon whole grain mustard
- 2 tablespoons finely chopped pickles
- 1 tablespoon capers
- 1 garlic clove, minced
- ½ teaspoon dried dill
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- 3 tablespoons Fatworks Lamb Tallow, melted
- Paprika, for garnish
Prep time: 20 minutes, Cook time: 15 minutes
Gluten Free, Keto, Paleo Friendly, Whole30
Place the eggs in a wide stockpot. Fill the pot with 2” cold water, careful not to fully cover the eggs. Place over medium heat and bring the water to a simmer. Once bubbling, cover with a lid and reduce the heat to low. Cook covered for 8 minutes.
Turn the heat off and let the pot sit covered for another 4 minutes. Move the pot to the sink and run the eggs under cold water until the eggs have cooled, about 5 minutes.
Peel the eggs under cool running water. Slice them in half and remove the yolks. Place the yolks in the bowl of a large food processor, along with the mayonnaise, mustard, pickles, capers, garlic, dill, sea salt, and black pepper. Process until the mixture is very smooth, stopping to scrape down the sides as needed.
With the food processor running, drizzle the melted Lamb Tallow in through the top. Process another 10 seconds until fully incorporated. Scoop the filling into a large ziptop bag. Optionally you can fit the bag with a star attachment for piping. Otherwise, cut ¼” piece off one corner to pipe.
With the halved egg whites laying face open on a serving platter, fill the shells. Sprinkle with paprika for garnish. Best enjoyed soon after preparing.