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You'll love the dill-licious taste of this
classic egg dish!
Dilly Deviled Eggs
- 1/2 cup shredded cucumber (about 1 medium)
1 teaspoon salt
6 hard-cooked eggs
1/4 cup low-fat dairy sour cream
1/4 teaspoon dill weed
Carrot, radish and celery garnishes, optional
- Thoroughly combine cucumber and salt.
Let stand 15 minutes.
- Drain well, pressing out excess liquid.
Set aside.
- Cut eggs in half lengthwise.
- Remove yolks and set whites aside.
- Mash yolks with fork.
- Stir in sour cream and dill weed until
blended.
- Stir in drained cucumber.
- Refill whites, using one heaping tablespoon
yolk mixture for each half.
- Chill to blend flavors.
- Garnish platter with vegetable garnishes,
if desired.
Makes 6 servings.
Recipe and photograph provided courtesy
of the American Egg Board (AEB) and Egg Nutrition Center (ENC).
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