Dill And Lemon Deviled Eggs Recipes

DILL DEVILED EGGS

Steps:

• Combine eggs yolks, mayo, lemon juice, parsley, dill, chives, salt and pepper.
• Put into egg whites.
• Enjoy!

DILL-AND-LEMON DEVILED EGGS

Steps:

• 1. Cut the hard-boiled eggs in half and remove the yolks.
• 2. Mix together egg yolks, mayonnaise, Dijon mustard, lemon juice, lemon zest and 2 tablespoons dill until well combined.
• 3. Spoon egg yolk mixture into halved egg whites. Garnish with fresh dill or chives.

LEMON CAPER DEVILED EGGS

Steps:

• Fill a large saucepan with water and bring to a boil over high heat. With a ladle, slowly lower the eggs into the water, one by one. Reduce the heat to a low boil and cook for 10 minutes. Drain. When they are cool enough to handle, peel the eggs.
• Slice each egg in half lengthwise. Remove the yolks and place them in a food processor. Arrange the whites, cut-side up, on a serving platter. Blitz the egg yolks by themselves for about 10 seconds. To the yolks, add the mayo, mustard, capers, salt, pepper, garlic and lemon zest. Process until well blended and smooth, scraping down the sides as necessary.
• Transfer the mixture to a resealable plastic bag. Seal the bag, then use scissors to snip off the tip of one of the bottom corners to form a small hole. Pipe the egg yolk mixture into the egg whites or store the egg whites and yolk mixture separately in the fridge until ready to fill and serve, one to two days. Garnish the filled eggs with paprika and parsley and serve immediately.

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 ans 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.

DEVILED EGGS WITH A DILL TWIST

Steps:

• Place eggs in a saucepan and cover with water. Bring to a boil; cook for 8 minutes. Remove from heat and let eggs stand until water is lukewarm, about 15 minutes. Cool eggs under cold running water and peel. Cut eggs in half lengthwise. Place yokes in a bowl.
• Mix mayonnaise, red onion, dill pickle juice, relish, fresh dill, and mustard together with the egg yolks. Spoon mixture evenly into egg whites. Sprinkle paprika on top.

DEVILED EGGS WITH DILL

Steps:

• Cut eggs in half lengthwise. Remove yolks; set aside egg whites and four yolks (discard remaining yolks or save for another use). , In a large bowl, mash reserved yolks. Stir in the mayonnaise, vinegar, mustard, Worcestershire sauce, salt and pepper. Stuff or pipe into egg whites. Garnish with dill. Refrigerate until serving.

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.

DILLY DEVILED EGGS

Steps:

• Combine cucumber and salt; let stand for 15 minutes. Drain well and squeeze out excess liquid; set aside. Slice eggs in half lengthwise; remove yolks and set whites aside. In a bowl, mash yolks; stir in sour cream and dill weed. Add cucumber. Evenly fill the egg whites. Garnish with dill and/or parsley if desired. Chill until serving.

SHRIMP AND DILL DEVILED EGGS

Steps:

• Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
• Slice eggs in half lengthwise. Remove yolks. Set aside whites.
• In a medium bowl, mash egg yolks with a fork. Mix together with mayonnaise, shrimp, green onions, fresh dill weed, lime juice, prepared Dijon-style mustard, hot pepper sauce and ground black pepper.
• Spoon approximately 1 tablespoon egg yolk mixture into each egg white. Garnish with fresh dill weed. Chill in the refrigerator until serving.

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.

DEVILED EGGS WITH LEMON

Steps:

• Place eggs in pot and cover with water. Bring to a rolling boil. When the water reaches the boiling point, turn the flame off and put a lid on the pot and set aside for twenty minutes.
• Peel and discard all of the egg shells. Take 3 of the eggs and remove the yolk and discard the whites. With the remaining hard boiled eggs carefully slice through the eggs length wise and remove the yolks.
• Place all the yolks in a bowl. Finely chop parsley and add all the ingredients to the egg yolks, then combine well with a fork. Consistency should be smooth, add olive oil if needed and taste for seasoning. Transfer egg yolk mixture to a plastic bag, maneuvering to one corner of the bag, twist the excess of the bag pushing the yolks down to the corner.
• With scissors snip a small opening in the corner of the bag. Fill the egg white halves with the yolk mixture.
• Garnish with finely chopped scallions or parsley.

SOUR CREAM, LEMON, AND HERB DEVILED EGGS

Steps:

• Shell eggs, then cut in half lengthwise. Transfer yolks to small bowl and mash with fork. Mix in sour cream, mayonnaise, and mustard. Stir in lemon peel, lemon juice, and cayenne pepper. Season generously with salt and pepper.
• Spoon yolk mixture into whites. Sprinkle generously with chopped parsley or thyme. (Can be made 4 hours ahead. Cover loosely and refrigerate.)

LEMON DEVILED EGGS

Steps:

• Place eggs in medium saucepan. Add enough cold water to cover eggs by at least 1 inch. Add baking soda; stir gently until dissolved. Bring water to boil.
• Cover pan with lid. Remove from heat. Let stand 15 min.
• Use slotted spoon to transfer eggs to bowl of ice water. Let stand 15 min. or until eggs are completely cooled, changing water when necessary to keep it cold.
• Peel eggs, then cut lengthwise in half. Place egg yolks in medium bowl; mash with fork or potato masher. Reserve half the chives; stir remaining chives into yolks along with mayo, mustard, lemon zest and juice. Spoon into egg whites. Sprinkle with reserved chives.