One can’t help but think about eggs when thinking about Easter and I was wondering how I could enjoy some eggs over the holiday weekend. Since I am not the best at decorating eggs I was looking for something different and the first thing that came to mind were deviled eggs which I had been wanting to try making for a while. Deviled eggs are hard boiled eggs that are cut in half and then stuffed with various things. Since you just pulled the yolks out of the eggs to make room for stuffing the eggs, you might as well use the yolks as the base from the stuffing. From there you can add pretty much anything that you want but mayonnaise and mustard are fairly common ingredients. I had some fresh dill on hand and I figured that along with a hit of lemon it would give a really nice spring version of deviled eggs. Deviled eggs are pretty straight forward to make with the only challenge really being filling the eggs and that can be achieved by placing the filling in a zip-lock bag, cutting the corner off and simply squeezing the filling into the holes. I quite enjoyed the deviled eggs and the egg mayo and mustard combination reminded me of and egg salad. I look forward to further experiments with deviled eggs and next time I am thinking if a spicy version to make them more devilish.
Dill and Lemon Deviled Eggs
- 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 to taste
- 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 ans 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.