Wild Thyme- Moroccan Deviled Eggs

Ingredients

*     1 dozen eggs – hard boiled

*     2 TBSP dijon mustard

*     1 TBSP mayonnaise

*     1 TBSP HONEY

*     1 TSP CURRY POWDER

*     1 TSP GROUND TURMERIC

*     1/2 TSP CAYENNE PEPPER

*     1/4 TSP GROUND CINNAMON

*     1/2 TBSP LEMON JUICE

*     SALT AND PEPPER TO TASTE

*     LUMP FISH CAVIAR AND FINELY CHOPPED CHIVES FOR GARNISH

Directions

To hard boil the eggs place them in a sauce pan and submerge under cold water. Turn on a high heat and bring the eggs and water to a boil.  Once the water is boiling, turn off the heat, and allow the eggs to sit in the hot water for 10-12 minutes.  Remove, rinse in cold water to stop the cooking process, and peel.

Cut the hard boiled eggs in half and remove the yolks and place in a medium size mixing bowl.

Using a fork, mash and remove as many clumps as possible.   Add the dijon, mayonnaise, lemon juice, and honey and mix thoroughly to a smooth paste.  Add the spices and season with salt and pepper.

Using a piping bag or ziploc bag with a star shaped tip, fill with the egg yolk mixture and pipe into the cavity of the egg whites.

Garnish with a dollop of lump fish caviar and finely chopped chives and serve.