Ingredients (~12 deviled eggs)
- 6 extra-large hard-boiled eggs
- 1/4 cup + 1 Tbsp mayonnaise
- Zest of 1/2 lemon
- 1/2 tsp lemon juice
- 1 Tbsp fresh dill, finely chopped (plus extra for garnish)
- 1/4 tsp finely ground black pepper (plus extra for garnish)
- 1/4 tsp fine sea salt
Separate Yolks from Whites and Mash
Halve the hard-boiled eggs lengthwise and place the yolks into a medium-sized bowl.
Using a fork, break down the yolks into small pieces, but don’t worry about breaking the yolks into a completely smooth paste.
Combine the Filling Ingredients
Add fresh lemon zest, lemon juice, fresh chopped dill, ground black pepper, and sea salt to the mashed yolk mixture.
Have 1/4 cup of mayonnaise ready to mix in with the rest of the ingredients.
Combine all the ingredients together; the consistency of this mixture should allow it to be piped or spooned easily.
If the mixture seems too thick, add the last 1 tablespoon of mayonnaise.
Fill the Egg Whites
You can spoon the filling directly into each egg white, or use a zip-top bag to pipe it in.
Piping the filling has a cleaner appearance than spooning it, but spooning works fine.
Garnish and Serve
Sprinkle each egg with black pepper and garnish with fresh dill.
The eggs may be refrigerated for several hours before serving if you plan to make these for an event.
Fresh Dill Deviled Eggs with Lemon
Ingredients
Ingredients (~12 deviled eggs)
- 6 extra-large hard-boiled eggs
- 1/4 cup + 1 Tbsp mayonnaise
- Zest of 1/2 lemon
- 1/2 tsp lemon juice
- 1 Tbsp fresh dill plus extra for garnish, finely chopped
- 1/4 tsp finely ground black pepper plus extra for garnish
- 1/4 tsp fine sea salt
Instructions
- Cut hard-boiled eggs in half lengthwise and remove yolks to a medium bowl.
- Mash yolks with a fork until broken down.
- Add lemon zest, lemon juice, dill, pepper, and salt to yolks.
- Stir in 1/4 cup mayonnaise until creamy and pipeable, adding remaining 1 Tbsp if too thick.
- Spoon or pipe filling into egg white halves.
- Garnish with black pepper and fresh dill.
