1. Place eggs in a pot of cold water, and bring to a boil for 1 minute. Let sit for 10 minutes, covered with the heat off. Place in an ice bath. Peel carefully. Remove the yolk and place it in a food processor.

2.  Add the rest of the ingredients to the yolks into eh food processor and blend until smooth. Transfer to a Ziploc bag and snip off the corner where you will pipe the filling. I like to place the bag in the fridge for 10 minutes for it to firm up before I pipe in the white shells.

3. Pipe into the egg white shells, and sprinkle with some smoked sea salt. Chill for 20 minutes before serving.