Creamy White Bean Deviled Eggs with Dill & Lemon
Deviled eggs are a classic appetizer, but this recipe gives them a healthy and flavorful twist. We’re adding creamy white beans to the filling, making them extra smooth and packed with protein. Fresh dill and lemon zest brighten the flavors, and a sprinkle of paprika adds a touch of smokiness. These white bean deviled eggs are perfect for a light lunch or a tasty snack. They’re easy to make and are sure to be a hit with everyone. The creamy texture and fresh flavors make these eggs a delightful treat.
Ingredients
6 large eggs
1 (15-ounce) can white beans, rinsed and drained
2 tablespoons mayonnaise
1 tablespoon lemon juice
1 teaspoon lemon zest
2 tablespoons chopped fresh dill
1/2 teaspoon salt
1/4 teaspoon black pepper
Paprika, for garnish
Instructions
1
Boil the Eggs: Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil, then remove from heat and cover. Let the eggs sit for 10-12 minutes. Then, cool them in an ice bath.
2
Peel and Slice: Gently peel the cooled eggs and slice them in half lengthwise.
3
Prepare the Filling: Scoop out the yolks and place them in a bowl. Add the white beans, mayonnaise, lemon juice, lemon zest, dill, salt, and pepper. Mash everything together until smooth and creamy.
4
Fill the Eggs: Spoon the white bean mixture back into the egg white halves.
5
Garnish: Sprinkle paprika over the filled eggs.
6
Serve: Chill for 15 minutes before serving.
Tags:
#AppetizerIdeas#EasyRecipes#EggRecipes#HealthySnacks#LemonDill#ProteinPacked#WhiteBeanDeviledEggsChefBryanCookingwithchefbryanKUTV
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