Deviled Eggs With Lemon

• dozen egg, large1
• tablespoons Italian parsley↗1 1⁄2
• teaspoon pepper↗1⁄8
• teaspoon salt↗1⁄4
• teaspoons olive oil↗2
• cup mayonnaise↗1⁄4
• teaspoons lemon zest↗2

Step-by-step instructions

1. 1

   Place eggs in pot and cover with water. Bring to a rolling boil. When the water reaches the boiling point, turn the flame off and put a lid on the pot and set aside for twenty minutes.

2. 2

   Peel and discard all of the egg shells. Take 3 of the eggs and remove the yolk and discard the whites. With the remaining hard boiled eggs carefully slice through the eggs length wise and remove the yolks.

3. 3

   Place all the yolks in a bowl. Finely chop parsley and add all the ingredients to the egg yolks, then combine well with a fork. Consistency should be smooth, add olive oil if needed and taste for seasoning. Transfer egg yolk mixture to a plastic bag, maneuvering to one corner of the bag, twist the excess of the bag pushing the yolks down to the corner.

4. 4

   With scissors snip a small opening in the corner of the bag. Fill the egg white halves with the yolk mixture.

5. 5

   Garnish with finely chopped scallions or parsley.