Lemony Deviled Eggs

Deviled eggs are a great addition to any picnic, party or holiday spread. They’re easy to make and fun to eat.

6 eggs (I usually boil an extra egg or two in case one cracks during boiling)
2 tablespoons mayonnaise
1 tablespoon lemon olive oil such as Agrumato (see NOTES, below).
1 tablespoon fresh dill, finely chopped
1/2 teaspoon fresh lemon zest
salt and pepper to taste

Place eggs in a large pot and cover with cold water. Place over high heat and bring water to a boil. Boil eggs for 15 minutes. Remove from heat and place eggs in cold ice water for 20 minutes. (Eggs, like meat, will continue to cook via their own heat. The ice water helps prevent this and also makes them easier to peel.)

Peel eggs. Cut in half, long-ways. Gently remove yolks from eggs and place them in a medium bowl.

Mix yolks, mayo, lemon olive oil, dill, lemon zest, salt and pepper. Spoon or pipe the mixture into the hollowed out egg whites (see NOTES, below). Cover and refrigerate until ready to serve or, to avoid oxidation, pipe filling directly before serving.


If you don’t have a pastry bag, you can still get the tidy effect of piping. Simply fill a sturdy plastic bag (ziplocks work great) with the yolk mixture, snip off a corner, and pipe filling into egg whites.

Agrumato crushes citrus with the olives rather than infusing the oil resulting in a smoother fruitalicious kick. Imported by Manicaretti, Agrumato is available in four varieties each in a handsome bottle: lemon, orange, tangerine and lemon & herbs.

If you can’t find Agrumato, substitute another citrus olive oil, or use extra virgin olive oil and a teaspoon or two of fresh lemon zest.

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