Dill and Lemon Deviled Eggs

From the Closet Cooking Blog.

• Ready In: 20 mins
• Serves: 4-6

Ingredients

• 6  eggs
• 1⁄4 cup mayonnaise
• 1  teaspoon Dijon mustard
• 2  tablespoons dill (chopped)
• 1  teaspoon lemon zest
• 2  tablespoons lemon juice
•  salt and pepper

Directions

1. Place the eggs in a sauce pan, cover with water and bring to a boil.
2. Turn off the heat, cover and let sit for seven minutes.
3. Transfer the eggs to a large bowl filled with cold water and let cool.
4. Peel the eggs.
5. Cut the eggs in half top to bottom and scoop out the yolks.
6. Mix the egg yolks, mayonnaise, mustard, dill and lemon.
7. Spoon the egg yolk mixture into the halved eggs and serve garnished with dill.