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