Recipe
Appetizer
Dill-and-Lemon Deviled Eggs
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 24
| Quantity | Ingredient | Add |
|---|---|---|
| 12 Safest Choice pasteurized eggs, hard-boiled | ||
| ½ c. mayonnaise | ||
| 1 tbsp. Dijon mustard | ||
| 3 tbsp. lemon juice | ||
| 1 tsp. lemon zest | ||
| 2 tbsp. finely chopped fresh dill | ||
| Salt and pepper, to taste | ||
| 1 tbsp. chopped fresh dill or chives, for garnish |
Directions
- Cut the hard-boiled eggs in half and remove the yolks.
- Mix together egg yolks, mayonnaise, Dijon mustard, lemon juice, lemon zest and 2 tablespoons dill until well combined.
- Spoon egg yolk mixture into halved egg whites. Garnish with fresh dill or chives.
Recipe Source:
www.safeeggs.com.