Anti Inflammatory Lemon Dill Deviled Eggs
Total time45 min
Prep time20 min
Cook time15 min
4.9(24)
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Learn more →Ingredients
6 servings
- 6 large eggs
- 3 tbsp mayonnaise
- 1 tsp dijon mustard
- 1 tbsp fresh lemon juice
- ½ tsp lemon zest
- 1 tbsp fresh dill, finely chopped
- ¼ tsp fine salt, plus more to taste
- ⅛ tsp ground black pepper
For serving
- ¼ tsp sweet paprika (optional)
- small fresh dill sprigs, for garnish (optional)
Instructions
- 1
Place the eggs in a medium saucepan and cover with cold water by 1 inch. Bring to a full boil over medium-high heat, then immediately remove from the heat, cover, and let sit for 10 minutes.
- 2
Transfer the eggs to a bowl of ice water and let cool for at least 10 minutes, until completely cold to the touch. Peel the eggs under running water.
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