Mimosa Devilled Eggs

Ingredients:
1 doz. eggs
1/3 c. mayonnaise
1 Tbsp. Gravelbourg French mustard
1/2 tsp. capers, drained and minced
1 Tbsp. shallot, peeled and minced
1 Tbsp. Lemon Olive Oil
2 tsp. Oregano White Balsamic
salt and pepper to taste
salmon or trout roe and micro greens for garnish

Fill a large pot half full of water and bring to a boil over high heat. Once boiling, carefully add eggs and cook for 12 minutes.

Drain the eggs and cool in a bowl of ice water. Once the eggs have cooled completely, remove the shells and slice the eggs in half. Remove the cooked yolks from the eggs and set 4 -5 yolk halves aside. Place the reserved yolks in the freezer, covered, to firm about 10 -15 minutes. Place the remaining egg yolks in the bowl of a food processor. Add the mayonnaise,
mustard, capers, shallot, olive oil and vinegar and puree until smooth.

Transfer the mixture to a piping bag fitted with a round tip. Pipe the mixture into the center of each cooked egg white. Place the devilled eggs on a serving platter.

Using a microplane grater, liberally grate the reserved eggs yolk over the devilled eggs. Garnish the eggs with salmon roe and micro greens before serving.