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Out of the Frying Pan
CROWD-PLEASER • EASY
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Lemony Deviled Eggs

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.

 



If you don't have a pastry bag, you can still get the tidy effect of piping. Simply fill a sturdy plastic bag (ziplocks work great) with the yolk mixture, snip off a corner, and pipe filling into egg whites.

source: Suzanne Link

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