Deviled eggs are a great addition to any picnic, party
or holiday spread. They're easy to make and fun to eat.
6 eggs (I usually
boil an extra egg or two in case one cracks during
boiling)
2 Tbsp. mayonnaise
1 Tbsp. Agrumato lemon
olive oil
1 Tbsp. fresh dill,
finely chopped
1/2 tsp. fresh lemon
zest
salt and pepper
to taste
Place
eggs in a large pot and cover with cold water. Place
over high heat and bring water to a boil. Boil eggs
for 15 minutes. Remove from heat and place eggs in cold
ice water for 20 minutes.
(Eggs, like meat, will continue to cook via their
own heat. The ice water helps prevent this and also
makes them easier to peel.)
Peel
eggs. Cut in half, long-ways. Gently remove yolks from
eggs and place them in a medium bowl.
Mix
yolks, mayo, lemon olive oil, dill, lemon zest, salt
and pepper. Spoon or pipe the mixture into the hollowed
out egg whites. Refrigerate until chilled.
|