Description
These lemon herb ricotta deviled eggs are a fresh, elegant twist on the classic version. Ricotta makes the filling extra light and creamy, while lemon and herbs add a bright, garden-fresh flavor. They’re quick to prepare, beautiful on a platter, and perfect for spring brunches, showers, or warm-weather gatherings.
Ingredients
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6 large eggs
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¼ cup whole-milk ricotta cheese (well drained if watery)
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1½ tablespoons mayonnaise (or Greek yogurt)
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Zest of ½ lemon
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1 teaspoon fresh lemon juice
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1 tablespoon finely chopped fresh herbs (parsley, dill, chives, or mix)
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Salt and black pepper, to taste
Optional Garnish
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Extra herbs
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Microgreens
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Light sprinkle of paprika
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Lemon zest strands
Instructions
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Cook the eggs
Place eggs in a saucepan and cover with cold water by about 1 inch. Bring to a boil, then cover and turn off heat. Let sit 12 minutes. -
Cool and peel
Transfer to an ice bath for 10–15 minutes. Peel and pat dry. -
Slice and separate
Cut eggs in half lengthwise. Remove yolks to a bowl and arrange whites on a plate. -
Make the filling
Mash yolks finely with a fork. Add ricotta, mayonnaise, lemon zest, lemon juice, and herbs. Whip with a fork until smooth and fluffy. Season with salt and pepper to taste. -
Fill the eggs
Spoon or pipe filling into egg white halves. -
Garnish and chill
Add garnishes if using. Chill at least 30 minutes before serving for best texture and flavor.
Notes
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Drain ricotta if needed — excess moisture makes the filling loose.
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Zest before juicing the lemon — it’s much easier.
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Use fresh herbs for the brightest flavor.
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Pipe with a zip-top bag for a neat, bakery-style look.
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If filling is soft, chill it 20 minutes before piping.