Lemon-Parsley Deviled Eggs

Name: Lemon-Parsley Deviled Eggs
Prep time: 27 min
Cook time: 27 min
Total time: 27 min
Yield: 180
Cuisine: American
Ingredients: 1 Tbsp Dijon mustard; 12 large eggs; 1 Tbsp chopped fresh parsley; 1 teaspoons lemon zest; 6 Tbsps mayonnaise; 0 teaspoons salt

Need a gluten free, dairy free, fodmap friendly, and whole 30 hor d'oeuvre? Lemon-Parsley Deviled Eggs could be a super recipe to try. This recipe serves 180. One portion of this dish contains roughly 0g of protein, 1g of fat, and a total of 7 calories. Head to the store and pick up lemon zest, salt, parsley, and a few other things to make it today. It is a very budget friendly recipe for fans of American food. From preparation to the plate, this recipe takes approximately 27 minutes.

Instructions

Place eggs in a single layer in a stainless-steel saucepan. (Do not use nonstick.)

Ingredients you will need

Egg

Equipment you will use

Sauce Pan

Add water to a depth of 3 inches. Bring to a boil; cook 1 minute. Cover, remove from heat, and let stand 10 minutes.

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Water

Drain.

Tap each egg firmly on the counter until cracks form all over the shell. Peel under cold running water.

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Water

Egg

Cut eggs in half crosswise, and carefully remove yolks. Mash yolks in a bowl; stir in mayonnaise and next 4 ingredients. Spoon or pipe egg yolk mixture into egg white halves.

Ingredients you will need

Mayonnaise