Lemon-Dill Deviled Eggs
Wondering what to do with the surfeit of multicolored hardboiled eggs in the fridge left over from Easter festivities? Try this elegant spin on traditional deviled eggs. This recipe makes a party-sized batch. Although it can be halved, leftovers are wonderful mashed and used as a sandwich filling. Enjoy, and Happy Spring!
Lemon-Dill Deviled Eggs
- 1 dozen hard-boiled eggs, shelled and halved lengthwise
- 1/4 cup mayonnaise
- 1/3 cup sour cream (can use light)
- 11/2 teaspoons Dijon mustard
- 1 tablespoon lemon zest
- 1 tablespoon freshly squeezed lemon juice
- 3 tablespoons chopped fresh dill
- Salt and freshly ground pepper to taste
- Dill sprigs or grated lemon zest and black pepper for garnish
Remove egg yolks from egg halves and place in a small mixing bowl. Arrange the hollowed-out whites on a serving platter. Using a fork or the back of a spoon, mash the yolks.
To the mashed yolks, add mayonnaise, sour cream, Dijon mustard, lemon zest, and lemon juice. Stir to combine. Fold in chopped dill and season to taste with salt and pepper.
Using a piping bag or a small spoon, fill the egg whites with the yolk mixture. Garnish with sprigs of fresh dill or sprinkle lightly with lemon zest and black pepper.
Cover with plastic wrap and store in the refrigerator until ready to serve. These can be made a few hours in advance. For best results, though, don’t garnish until just before serving.
Makes 24.
(Recipe adapted from epicurious.com/Bon Appétit April 2006.)
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