Little Devil Recipe

Inspired by Wild Root

Time20m

Serves2

Toasted local sourdough bread, deviled egg aioli, 2 egg scramble, shaved red onion, avocado

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Ingredients

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1
Make the Deviled Egg Aioli
In a bowl, mash 2 boiled eggs with mayonnaise, Dijon mustard, salt, and pepper until smooth. Set aside.
2
Prepare the Scrambled Eggs
In a bowl, whisk together the remaining 2 eggs with a pinch of salt and pepper. Heat olive oil in a non-stick pan over medium heat. Pour in the eggs and scramble until just set. Remove from heat.
3
Toast the Sourdough
Toast the slices of sourdough bread until golden brown.
4
Assemble the Dish
Spread the deviled egg aioli on each slice of toasted sourdough. Top with the scrambled eggs, shaved red onion, and slices of avocado.