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  • 12 Free range eggs (organic or omega 3)
  • 1/2 medium Onion
  • 1 tbsp Chives
  • 1 tbsp Parsley
  • 1 tbsp Lemon zest
  • 1/2 tsp Coarse salt
  • 1/3 tsp White pepper
  • 2 tsp Dijon mustard
  • 1 tbsp Granulated sugar (optional)
  • 1 tsp Worcestershire sauce
  • 2 1/2 tbsp Cream cheese

stuffed lemon deviled eggs

It is almost Easter holiday and I have another deviled eggs recipe for you! Stuffed lemon deviled eggs is a fresh deviled egg recipe which taste very good with fish. The lemon zest is the taste maker for these eggs. We use this recipe for our Smorgastarta Swedish sandwich cake and salads. I recommend to use an organic lemon and wash this well. Also use good quality of eggs (like free range, organic or omega 3)

When you are going to cook eggs, make sure you have a medium sized pot with enough water! When water cooks, set your timer on 11 minutes! With this you will get hard boiled eggs and your yolks maintain nice and yellow of color. For stuffed lemon deviled eggs it is important to rest your eggs into cold tab water. When they are cold, you can start with this recipe. See our directions below.

 

Stuffed lemon deviled eggs with Easter decoration

Stuffed deviled eggs with lemon for Easter holiday

 

Directions

  1. Boil 12 eggs, Use medium to large pot with plenty of water. When water reaches boilingpoint, set your timer on 11 minutes.
  2. Remove boiled water from the pot and use cold tab water until cooled off!
  3. In the meantime chop 1 medium sized onion with parsley and fresh strings of chives. (about 20 to 30 strings of chives). Use a food processor and pulse first 10 times, then on highspeed for about 20 to 30 seconds.
  4. Peel all eggs and cut them in half. Remove the egg yolk from the shells and add these yolks into your food processor. Pulse for about 15 times until you see egg yolks break up.
  5. Add 1/2 tsp of coarse salt, 1/3 tsp of white pepper, 2 tsp of Dijon mustard. Mix this on highspeed until incorporated.
  6. Add 1 tbsp of granulated sugar, 2 1/2 tbsp cream cheese, 1 tbsp lemon zest and 1 tsp of worcestershire sauce. Mix on highspeed until all ingredients are well incorporated.
  7. Use a plastic piping bag with nozzle of choice and fill this with deviled egg cream. Put this bag and shells in the refrigerator for at least 3 hours.
  8. Fill each egg white shell with deviled egg cream and decoration on top with fresh parts of lemon. You can add chopped chives as well (optional. Your Stuffed lemon deviled eggs are ready for the table!

 

Stuffed lemon deviled eggs Easter holiday recipe

Serve stuffed lemon deviled eggs for Easter or with fish.

 

 

 

As you can see, making stuffed lemon deviled eggs is not that difficult. You only need a food processor, pulse and mince. For more deviled eggs recipe, you can find way more deviled eggs recipes on our website. For more inspirations and recipes, see our Pinterest board or Google + board. You can find our recipe below and feel free to share! Enjoy making stuffed lemon deviled eggs.

 

 

 

 

 

 

 

 

Serves 5-6

stuffed lemon deviled eggs

5 minPrep Time

15 minCook Time

20 minTotal Time

Save RecipeSave Recipe

Ingredients:

  • 12 organic or omega 3 free range eggs
  • 1/2 medium onion
  • 1 tbsp fresh chives
  • 1 tbsp fresh parsley
  • 1/2 tsp coarse salt
  • 1/3 tsp white pepper
  • 2 tsp dijon mustard
  • 1 tbsp granulated sugar (optional)
  • 2 1/2 tbsp cream cheese
  • 1 tbsp lemon zest
  • 1 tsp worcestershire sauce
  • lemon parts (for decoration)
  • Chives (for decoration)

Directions:

  1. Boil 12 eggs, Use a medium to large pot with plenty of water. When water reaches boilingpoint, set your timer on 11 minutes.
  2. Remove boiled water from the pot and use cold tab water until cooled off!
  3. In the meantime chop 1 medium sized onion with parsley and fresh strings of chives. (about 20 to 30 strings of chives). Use a food processor and pulse first 10 times, then on highspeed for about 20 to 30 seconds.
  4. Peel all eggs and cut them in half. Remove the egg yolk from the shells and add these yolks in your food processor. Pulse for about 15 times until you see each egg yolks break up.
  5. Add 1/2 tsp of coarse salt, 1/3 tsp of white pepper, 2 tsp of Dijon mustard. Mix this on highspeed until incorporated.
  6. Add 1 tbsp of granulated sugar, 2 1/2 tbsp cream cheese, 1 tbsp lemon zest and 1 tsp of worcestershire sauce. Mix on highspeed until all ingredients are well incorporated.
  7. Use a plastic piping bag with nozzle of choice and fill this with deviled egg cream. Put this bag and shells in the refrigerator for at least 3 hours.
  8. Fill each egg white shell with deviled egg cream and decoration on top with fresh parts of lemon. You can add chopped chives as well (optional. Your Stuffed lemon deviled eggs are ready for the table!

Notes

Use good quality of free range eggs (organic or omega 3) 1 tbsp of granulated sugar is optional

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https://www.food-emporium.com/recipe-view/stuffed-lemon-deviled-eggs/

 

 

 

 

 

 

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