Appetizer Recipes
Dilly Deviled Eggs
Yield: 6 servings
Ingredients
- 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)
Instructions
- 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.
Attribution
Recipe and photo used with permission from: American Egg Board (AEB) and Egg Nutrition Center (ENC)