Lemony Stuffed Eggs

Lemony Stuffed Eggs
by Carrie

18 eggs, hard boiled, yolks removed and reserved

1/2 cup Sciabica Lemon Extra Virgin Olive Oil, plus more if needed

2 Tablespoon Herbes de Provence

1 Tablespoon Dijon mustard

1/4 cup unseasoned bread crumbs

juice and zest from 1 lemon

In food processor, pulse together egg yolks and olive oil until smooth, add a bit more olive oil if needed. Add Herbes de Provence, Dijon, bread crumbs, lemon juice and zest and pulse again until combined. Chill filling for half an hour or more until firm. Fill eggs with filling and chill well for 3 hours or overnight.