Ingredients
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1
-
1 1/2
-
1/8
-
1/4
-
2
-
1/4
-
2
-
-
-
-
-
-
-
-
Directions
Deviled Eggs With Lemon, This is an original recipe based upon tradition, with a twist I was inspired by a recipe I found on Recipe Zaar that included fresh basil , Quick tip Take the eggs and turn the container upside down for an hour before boiling This will help to center the yolks , The lemon really brightened up these eggs It was the first time I’d made deviled eggs and they were actually easier than I thought – I just had to be super careful getting the yolks out as I can be a little clumsy – I only broke one half of an egg, but that just meant I could eat it!
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Steps
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1
Done
|
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. |
|
2
Done
|
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. |
|
3
Done
|
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. |
|
4
Done
|
With Scissors Snip a Small Opening in the Corner of the Bag. Fill the Egg White Halves With the Yolk Mixture. |
|
5
Done
|
Garnish With Finely Chopped Scallions or Parsley. |
