A great Deviled eggs recipe with a simple but elegant twist.
Boil eggs, let cool and then peel. Cut in half around the equator. Trim bottom and top to give a flat bottom make eggs stable.
Remove yolks and place in bowl. Add mayonnaise,( substitute mascarpone if available for a real treat) lemon zest, both oils and a pinch of sea salt and white pepper. Combine until creamy. If they are not creamy enough add a little more lemon oil or mayonnaise ( your preference-I like more olive oil and less mayonnaise)
Pipe or spoon into egg halves, garnish with lemon peel.