Lemon Deviled Eggs add a tangy flavor to any classic deviled eggs. This recipe was taken from my grandmother’s deviled egg recipe and I added a few twists for fuller flavor.
We all know that these recipes usually call for mustard and mayonnaise. Adding in minced garlic, lemon juice, and parsley creates something different. Deviled eggs with parsley and garlic seem to also be growing in popularity.
What can you use instead of paprika on deviled eggs?
I personally like to add parsley to the top of my eggs. I am a lover of all things heat but not everyone in my family prefers a bit of a kick to their meals. I’ll easily substitute the paprika with parsley for a pretty garnish and good flavor.
What you need to make Lemon Deviled Eggs recipe
- hard boiled eggs (remember that one egg makes two deviled eggs)
- lemon juice
- minced garlic
- parsley
- yellow mustard
- mayonnaise
How to make Deviled Eggs with lemon juice
Once you have hard boiled your eggs and removed the shells, cut each egg in half and remove the yolk into a small mixing bowl. Use a fork to crush the yolk into a powder-like form.
Mix in the mustard, mayonnaise, lemon juice, garlic, and parsley and mix well together. Using a piping bag with a starred tip, fill the bag with the egg mixture.
Layout your egg whites onto a serving tray and fill each with the egg yolk mixture. Once done, garnish the tops of your deviled eggs with a pinch of parsley. Serve chilled and enjoy!
These are the best deviled eggs with parsley, garlic, and lemon juice. While I do not see this recipe often used, it is a favorite right now in our house. Perfect for feeding a crowd at Thanksgiving, Christmas, or Easter!
Lemon Deviled Eggs
Create a twist on the classic deviled egg recipe with these Lemon Deviled Eggs. The best and flavorful deviled eggs with minced garlic, lemon juice for zest, and parsley. All encompassed with well-known ingredients.
Ingredients
- hard boiled eggs (remember that one egg makes two deviled eggs)
- 1/4 tsp lemon juice
- 1/2 tbsp minced garlic
- 1/2 tsp parsley
- 1/4 cup yellow mustard
- 1/2 cup mayonnaise
Instructions
- Once you have hard boiled your eggs and removed the shells, cut each egg in half and remove the yolk into a small mixing bowl.
- Use a fork to crush the yolk into a powder-like form.
Mix in the mustard, mayonnaise, lemon juice, garlic, and parsley and mix well together. - Using a piping bag with a starred tip, fill the bag with the egg mixture.
- Layout your egg whites onto a serving tray and fill each with the egg yolk mixture.
- Once done, garnish the tops of your deviled eggs with a pinch of parsley.
- Serve chilled and enjoy!
Notes
Be sure to check out my tips on hard boiling eggs in a pressure cooker without an egg rack or egg basket!
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Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 36Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 10mgSodium: 60mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g
Nutrition facts are not always accurate.