Dilly Deviled Eggs Recipe

Dilly Deviled Eggs Recipe photo by Taste of Home

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Everyone loves the classic deviled egg but this recipe add something extra special which your family will love! The dill enhances the wonderful taste of these eggs.—American Egg Board, Linda Braun, Park Ridge, Illinois

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Dilly Deviled Eggs Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

30 30

Ingredients

1 small cucumber, shredded
1 teaspoon salt
6 hard-cooked eggs
1/4 cup sour cream
1/4 teaspoon dill weed
Fresh dill and/or parsley, optional

Directions

Combine cucumber and salt; let stand for 15 minutes. Drain well and squeeze out excess liquid; set aside. Slice eggs in half lengthwise; remove yolks and set whites aside. In a bowl, mash yolks; stir in sour cream and dill weed. Add cucumber. Evenly fill the egg whites. Garnish with dill and/or parsley if desired. Chill until serving. Yield: 1 dozen.

Nutritional Facts 1 serving (2 each) equals 101 calories, 7 g fat (3 g saturated fat), 219 mg cholesterol, 461 mg sodium, 2 g carbohydrate, trace fiber, 7 g protein.

Originally published as Dilly Deviled Eggs in Country Woman March/April 1997, p41