Lemon Pepper Deviled Eggs

• 6 large eggs
• 1/4 cup mayonnaise
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1/2 teaspoon lemon pepper seasoning
• Salt, to taste
• Dash of paprika, for garnish

Steps

1. 1 Place eggs in a saucepan and cover with cold water by an inch. Bring to a boil, then cover and remove from heat. Let sit for 12 minutes.
2. 2 Transfer eggs to an ice bath and cool completely.
3. 3 Peel and halve the eggs lengthwise. Remove yolks and place them in a bowl.
4. 4 Mash yolks with a fork until smooth.
5. 5 Stir in mayonnaise, lemon zest, lemon juice, lemon pepper, and a pinch of salt.
6. 6 Spoon or pipe the yolk mixture back into the egg white halves.
7. 7 Garnish with a dash of paprika.
8. 8 Chill until ready to serve.

Equipment

• Small saucepan
• Spoon or piping bag
• Fine-mesh sieve (optional)

Variations

• Add a dash of hot sauce for a spicy kick.
• Stir in some finely chopped chives or parsley for added color and flavor.

Substitutions

• Use Greek yogurt in place of mayonnaise for a tangier, lighter option.
• Substitute regular pepper for lemon pepper if unavailable.

Pairings

• Serve alongside cured meats and cheeses.
• Offer with crusty bread and olives.

Nutrition

Tips

• For easier peeling, use older eggs.
• For a smoother filling, push the mashed yolks through a fine-mesh sieve.

Storage

Store in an airtight container in the refrigerator for up to 3 days.

Freezing: Not recommended to freeze deviled eggs due to texture changes.

Serving Suggestions

• Serve with a light vinaigrette salad.
• Pair with a crisp white wine like a Sauvignon Blanc.

FAQ