- 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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