What can I say about these fabulous deviled eggs? They’re traditional deviled eggs, only kicked up a notch. That’s what happens when you add a hint of fresh lemon juice, lots of lemon zest, and just the right amount of finely ground pink peppercorns. These little deviled egg beauties are fresh, zingy, peppery, and just begging to be devoured.
Normal people celebrate momentous occasions with cake and ice cream. We are not normal people. Shocking, right? We celebrate with deviled eggs. So much friggin’ better, don’t you think? Who wants to eat a slice of sugary, dry, and boring ol’ cake anyway? Certainly not little ol’ me.
So, since it’s our 6-Year Blogiversary today, grab a deviled egg or two, join the party, and help us celebrate this special occasion. Maybe even put a pretty little candle in your deviled egg to blow out and make a wish. After all, it never hurts to make a wish. I’m personally wishing for another year filled with deviled eggs.
Ingredients:
- 12 Hard-Boiled Extra-Large Eggs
- 1/2 Cup Mayonnaise
- 2 Tablespoons Dijon Mustard
- Zest of 2 Lemons (Divided)
- 1 Tablespoon Lemon Juice
- 1 Teaspoon Ground Pink Peppercorns (Additional for Garnish)
- Finely Ground Sea Salt or Fleur de Sel
- Pea Shoots (Optional)
Directions:
- Slice each hard-boiled egg in half lengthwise and place the yolks into a food processor.
- Add the mayonnaise, mustard, zest of 1 lemon, lemon juice, and 1-teaspoon ground pink peppercorns to the food processor. Process until smooth.
- Use a spoon or a large plastic resealable bag with the tip snipped off to fill the well of each egg.
- Garnish with a light sprinkle of sea salt and ground pink peppercorns, followed with a bit of lemon zest from the additional lemon.
- If desired, top with a few fresh pea shoots.
Suggestions:
- You may need to use less mayonnaise in this recipe if you are not using extra-large eggs.
- Don’t skimp on the lemon zest in this recipe. It really adds a lovely flavor.
- You can replace the pink peppercorns in this recipe with black peppercorns, however, remember that they are much spicier, so you may need to use a lesser amount.
- CLICK HERE for more tips and tricks on how to hard-boil eggs.
Improvements:
- Replace the pea shoots in this recipe with any fresh herb, such as basil, chives, or rosemary.
- For added crunch, garnish with finely chopped candied walnuts or pecans.
- Instead of sea salt, sprinkle on a bit of seasoning salt for color.
Ingredients:
- 12 Hard-Boiled Extra-Large Eggs
- 1/2 Cup Mayonnaise
- 2 Tablespoons Dijon Mustard
- Zest of 2 Lemons (Divided)
- 1 Tablespoon Lemon Juice
- 1 Teaspoon Ground Pink Peppercorns (Additional for Garnish)
- Finely Ground Sea Salt or Fleur de Sel
- Pea Shoots (Optional)
Directions:
- Slice each hard-boiled egg in half lengthwise and place the yolks into a food processor.
- Add the mayonnaise, mustard, zest of 1 lemon, lemon juice, and 1-teaspoon ground pink peppercorns to the food processor. Process until smooth.
- Use a spoon or a large plastic resealable bag with the tip snipped off to fill the well of each egg.
- Garnish with a light sprinkle of sea salt and ground pink peppercorns, followed with a bit of lemon zest from the additional lemon.
- If desired, top with a few fresh pea shoots.
PIN THIS RECIPE
Don’t let this recipe slip away. How often do you find a recipe intriguing, yet forget where to find it when you finally get the hankering to make it? Instead of digging through old posts or wandering aimlessly around on the internet, why not Pin this recipe to Pinterest where you can find it when you eventually need it? Simply Pin the image above and you’ll have it when that time comes. You can follow us HERE on Pinterest or simply click HERE to find all of our pin-worthy recipes.
