Lemon-Parsley Deviled Eggs
The fresher the eggs, the more difficult they can be to peel. For ease of peeling, buy and refrigerate your eggs 7 to 10 days before using them.
How to Make It
Step 1
Place eggs in a single layer in a stainless-steel saucepan. (Do not use nonstick.) Add water to a depth of 3 inches. Bring to a boil; cook 1 minute. Cover, remove from heat, and let stand 10 minutes. Drain.
Step 2
Tap each egg firmly on the counter until cracks form all over the shell. Peel under cold running water.
Step 3
Cut eggs in half crosswise, and carefully remove yolks. Mash yolks in a bowl; stir in mayonnaise and next 4 ingredients. Spoon or pipe egg yolk mixture into egg white halves. Serve immediately, or cover and chill 1 hour before serving.
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