Egg, Charcuterie with smoked olive oil

Ingredients

• 6 Hard Cooked Farm Eggs
• 2 Tbsp. Holy Smoke Smoked Olive Oil
• 1 Tbsp. Mayonnaise
• 1 Tbsp. Dijon Mustard
• 1 Tbsp. Wholegrain Mustard
• 2 Tsp. Minced Dill Pickles

¼ Tsp. Minced Shallot

• 2 Tsp. Small Diced Sopressata (Or other cured sausage of your choice)
• 6 Thin slices of Sopressata (Or other cured sausage of your choice)
• Salt and Pepper

Directions

1. Slice eggs in half lengthwise separate the whites from the yolks. Mash the yolks and whisk together with the remaining ingredients. Season with salt and pepper to taste. Either spoon or pipe the filling into the whites. Garnish with thin slices of Sopressata.