Double Deviled Eggs
A double dose of Espelette pepper makes these appetizers wickedly good. Simply double or triple the recipe as necessary to serve a crowd.
Halve the eggs lengthwise and carefully scoop the yolks into a small bowl.
Mash the yolks with the mayonnaise and Espelette Pepper Mustard. Stir to blend well.
Season to taste with Fleur de Sel with Espelette Pepper and black pepper.
Carefully spoon the egg yolk mixture back into egg whites and arrange deviled eggs on a platter.
Sprinkle additional Fleur de Sel with Espelette Pepper over the eggs as a garnish.