Snack Better: Nduja Deviled Eggs

Directions

1. 1
   Render nduja in a medium pot over medium heat.
2. 2
   Once the meat is almost fully dissolved, set aside.
3. 3
   Using a food processor, add egg yolks, Dijon mustard and lemon juice, and mix until thoroughly combined.
4. 4
   Once the rendered nduja fat is room temperature, slowly drizzle into the egg yolk mixture in the food processor to create the aioli filling (reserving a small amount of the crispy nduja bits).
5. 5
   Mix until smooth and set aside.
6. 6
   Place the 12 eggs in a pot and cover with 1 inch of cold water.
7. 7
   Bring to a boil over medium-high heat, then cover, remove from heat and set aside for 8 to 10 minutes.
8. 8
   Drain the pot and let the eggs cool in ice water.
9. 9
   Peel the eggs and cut each in half, lengthwise.
10. 10
    Remove the yolks, reserving the whites.
11. 11
    Pass the yolks through a fine mesh strainer.
12. 12
    Combine with the aioli, chopped parsley and minced celery and transfer to a piping bag.
13. 13
    Pipe the filling into the egg whites.
14. 14
    Garnish with leftover nduja bits and serve.