Lemon Pepper Deviled Eggs

Lemon Pepper Deviled Eggs - A Tangy Twist to Classic Deviled Eggs
Lemon Pepper Deviled Eggs are a delicious and tangy twist to the classic deviled eggs. This appetizer is perfect for any occasion, from a casual get-together to a fancy dinner party. The combination of zesty lemon and spicy black pepper adds a burst of flavor to the creamy egg yolk filling.

Ingredients (serves 6):

- 6 large eggs
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1/2 teaspoon lemon zest
- 1/4 teaspoon black pepper
- Salt to taste
- Paprika for garnish

Cooking Tips:

- Use eggs that are at least a week old for easy peeling.
- To make perfect hard-boiled eggs, place the eggs in a pot of cold water and bring to a boil. Once boiling, turn off the heat and let the eggs sit in the hot water for 10-12 minutes. Then, transfer the eggs to a bowl of ice water to cool before peeling.

Instructions:

1. Peel the hard-boiled eggs and cut them in half lengthwise. Remove the yolks and place them in a bowl.
2. Mash the yolks with a fork and add mayonnaise, Dijon mustard, lemon juice, lemon zest, black pepper, and salt. Mix well until smooth.
3. Spoon the yolk mixture into the egg white halves, filling them evenly.
4. Sprinkle paprika on top for garnish.
5. Chill the deviled eggs in the refrigerator for at least 30 minutes before serving.
Appearance and Taste:
Lemon Pepper Deviled Eggs are a beautiful appetizer with a bright yellow filling and a sprinkle of red paprika on top. The tangy and zesty flavor of lemon combined with the spicy kick of black pepper makes these deviled eggs a crowd-pleaser. The creamy and smooth texture of the filling is perfectly balanced with the firmness of the egg whites.
Type: Appetizer
Main Ingredients: Eggs, Lemon, Black Pepper