Dill and Lemon Deviled Eggs
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“From the Closet Cooking Blog.”
Dill and Lemon Deviled Eggs
0 recipe photos
READY IN:20mins |
SERVES:4-6 |
UNITS:US |
|
Ingredients Nutrition
- 6 eggs
- 1⁄4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 2 tablespoons dill (chopped)
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- salt and pepper
Directions
- Place the eggs in a sauce pan, cover with water and bring to a boil.
- Turn off the heat, cover and let sit for seven minutes.
- Transfer the eggs to a large bowl filled with cold water and let cool.
- Peel the eggs.
- Cut the eggs in half top to bottom and scoop out the yolks.
- Mix the egg yolks, mayonnaise, mustard, dill and lemon.
- Spoon the egg yolk mixture into the halved eggs and serve garnished with dill.
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Dill and Lemon Deviled Eggs