Best Dill And Lemon Deviled Eggs Recipes

LEMON-AND-DILL DEVILED QUAIL EGGS

Steps:

• Cover eggs with 2 inches of water in a medium saucepan; bring to a boil. Remove from heat, cover, and let stand 2 minutes. Transfer eggs to an ice-water bath; let cool completely.
• Peel eggs and trim pointy ends flat, so they stand upright. Trim 1/4 of each egg from other end; gently scoop yolks into a bowl.
• Using a fork, mash yolks with mayonnaise, mustard, and lemon juice until smooth. Season with salt and pepper. Using a pastry bag fitted with a small open-star tip (such as Ateco #18), pipe yolk mixture into egg whites in a swirling motion. Serve, topped with dill sprigs.

DILL AND LEMON DEVILED EGGS

Steps:

• Place the eggs in a sauce pan, cover with water and bring to a boil.
• Turn off the heat, cover and let sit for seven minutes.
• Transfer the eggs to a large bowl filled with cold water and let cool.
• Peel the eggs.
• Cut the eggs in half top to bottom and scoop out the yolks.
• Mix the egg yolks, mayonnaise, mustard, dill and lemon.
• Spoon the egg yolk mixture into the halved eggs and serve garnished with dill.