![Photo: Deviled eggs for the Super Bowl](https://www.cpr.org/cdn-cgi/image/width=3840,quality=75,format=auto/https://wp-cpr.s3.amazonaws.com/uploads/2019/06/deviled_eggs.jpg)
Deviled eggs
- 30 whole eggs, boiled, peeled, halved, yolks reserved
- 1 1/2 cups lemon garlic aioli*
- 30 cooked egg yolks
- 1 tablespoon Tabasco
- 2 ounces dijon mustard
- 1 tablespoon salt
- 1/2 teaspoon white pepper
Mix all ingredients except egg whites in food processor until smooth.