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cucumber & dill deviled eggs

Celestina9000 avatar
Recipe by
C G
@Celestina9000
Vallèe du Willamette, OR

From Farmflavor.com with minor changes.

yield 8 -16
prep time 15 Min
cook time 20 Min
method Stove Top

Ingredients For cucumber & dill deviled eggs

  • 8
    eggs
  • 4 Tbsp
    mayonnaise (or strained plain yogurt if deisred)
  • 3/4 tsp
    white vinegar
  • 3/4 tsp
    apple cider vinegar
  • 1/4-1/2 tsp
    fresh dill (dried dill ok)
  • pinch
    garlic powder
  • pinch
    paprika
  • 1/3 c
    english cucumber, peeled, seeded and finely diced
  • pinch
    salt
  • pinch
    white pepper
  • GARNISH:
  • 8
    thin, unpeeled cucumber slices then cut in half
  • coarse salt, kosher for ex.

How To Make cucumber & dill deviled eggs

  • 1
    Place eggs in a saucepan and cover with cold water. Bring to a boil. Turn off heat, cover and let sit in the hot water for 15 minutes. Run under cold water and peel under running water.
  • 2
    Slice the hard-boiled eggs in half lengthwise and gently remove the yolks. Transfer the yolks to a prep bowl. Stir in the mayonnaise (or yogurt), vinegar, dill, garlic powder and paprika. Gently fold in the diced cucumber; season with salt and pepper.
  • 3
    Arrange the egg halves on a platter and fill the cavities with the yolk mixture. Top each with a cucumber slice and a light sprinkle of coarse salt; cover and refrigerate until ready to serve.
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Categories & Tags for Cucumber & Dill Deviled Eggs:

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