Spring Blossom Deviled Eggs

A delightful twist on traditional deviled eggs, these Spring Blossom Deviled Eggs are infused with fresh herbs and a hint of lemon, making them the perfect appetizer for a refreshing Easter celebration.

Prep time: 15 minutes
Cook time: 12 minutes
Serves: 12

Ingredients

12 large eggs

1/2 cup mayonnaise

1 tbsp Dijon mustard

1 tbsp lemon juice

2 tsp lemon zest

2 tbsp finely chopped fresh chives

2 tbsp finely chopped fresh parsley

Salt and pepper to taste

Paprika for garnish

Edible flowers for garnish

Instructions

1. Place the eggs in a single layer in a saucepan and cover with cold water. Bring to a boil over medium-high heat, then cover and remove from heat. Let eggs sit for 12 minutes.

2. Transfer eggs to an ice bath to cool for about 5 minutes.

3. Peel the eggs and slice them in half lengthwise. Remove yolks and place them in a bowl.

4. Add mayonnaise, Dijon mustard, lemon juice, lemon zest, chives, parsley, salt, and pepper to the yolks, and mash until smooth.

5. Fill the egg whites with the yolk mixture using a spoon or piping bag.

6. Garnish with paprika and edible flowers.

7. Serve immediately or refrigerate until ready to serve.

Storage

Store in an airtight container in the refrigerator for up to 2 days.

Reheating

Reheat by bringing to room temperature 30 minutes before serving.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.