Red Meat Allergy Friendly Lemon Dill Deviled Eggs

Total time45 min

Prep time20 min

Cook time15 min

Red Meat Allergy Friendly Lemon Dill Deviled Eggs

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Ingredients

6 servings

6 large eggs
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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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