Lemon-Parsley Deviled Eggs

Name: Lemon-Parsley Deviled Eggs
Ingredients: 1 dozen large eggs; 6 tablespoons mayonnaise; 1 tablespoon chopped fresh parsley; 1 tablespoon Dijon mustard; 1/2 teaspoon lemon zest; 1/8 teaspoon salt

6 ingredients

3 steps

Ingredients

1 dozen large eggs
6 tablespoons mayonnaise
1 tablespoon chopped fresh parsley
1 tablespoon Dijon mustard
1/2 teaspoon lemon zest
1/8 teaspoon salt

Directions

1

Place eggs in a single layer in a stainless-steel saucepan. (Do not use nonstick.) Add water to a depth of 3 inches. Bring to a boil; cook 1 minute. Cover, remove from heat, and let stand 10 minutes. Drain.
2

Tap each egg firmly on the counter until cracks form all over the shell. Peel under cold running water.
3

Cut eggs in half crosswise, and carefully remove yolks. Mash yolks in a bowl; stir in mayonnaise and next 4 ingredients. Spoon or pipe egg yolk mixture into egg white halves. Serve immediately, or cover and chill 1 hour before serving.