Lemon and Herb Deviled Eggs
Servings: 6
Ingredients
- 8 Eggs Size Large
- 1/2 C Mayonaise
- 1/2 Tsp Dijon Mustard Use creamy dijon; not grainy
- 1 Tsp Lemon Zest
- 1 Tsp Lemon Juice Freshly squeezed is best
- 1/2 Tsp Red Wine Vinegar
- 1 Tbsp Dill, Finely Chopped Reserve approximately 1/2 Tsp for garnish
- 1 Tbsp Parsley, Finely Chopped Reserve approximately 1/2 Tsp for garnish
- 2 Tsp Chives, Finely Chopped Reserve approximately 1/2 Tsp for garnish
- 1/2 Tsp Salt
- 1/4 Tsp Pepper
Instructions
Hard Boil the Eggs
- Add the eggs to the bottom of a medium saucepan. The eggs should be crowded with still some room to move around.
- Cover the eggs with cold water, until the water is approximately one full inch above the top of the eggs.
- Heat the eggs uncovered at medium-high heat until they reach a full boil. This will take about 10 minutes.
- Once boiling, cover the pot, turn off the heat, and let the eggs cook for 12 minutes.
Peel and Prep the Eggs
- After 12 minutes, drain the eggs over a colander. Rinse the eggs with cold water for a few minutes until the eggs are cool enough to be handled.
- Peel each egg by gently tapping the egg on a hard surface, then peel back the shell of the egg revealing the hard-boiled interior.
- Set on a paper towel or kitchen towel-lined baking sheet or bowl to absorb any moisture.
- Repeat the process until all eggs are peeled.
Make the Deviled Egg Filling
- Cut each hard-boiled egg in half lengthwise. Gently push out the yolk into the mixing bowl. Place the egg white on a deviled egg serving tray or platter.
- Once all eggs have been cut and separated, add the mayonnaise, dijon mustard, lemon zest, lemon juice, red wine vinegar, dill, parsley, chives, salt, and pepper. Mix vigorously with a wire whisk, or the beater blades of a hand-mixer until all lumps are removed and the mixture is homogenous.
- Place the filling into a large zip-top bag, squeezing it to one corner. Snip off approximately 1/4 inch of the corner of the zip-top bag.
- Squeeze the mixture into the center of each egg white, filling it generously.
- Sprinkle the reserved herbs over the eggs and top each egg with a few pickled red onions.
- Place in the refrigerator to cool for at least one hour before serving, up to four.
Recipe Tips
To prepare a full day ahead, store the filling in a zip-top bag and the egg whites in a food storage container lined with a paper towel. On the day of serving fill each egg and top with the herbs and pickled red onions.