Cucumber & Dill Deviled Eggs Recipe

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Cucumber & Dill Deviled Eggs

C G

By
@Celestina9000

From Farmflavor.com with minor changes.


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Serves:

8-16

Prep:

15 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

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.

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Other Appetizers
Main Ingredient: Eggs
Regional Style: German
Dietary Needs: Vegetarian
Other Tag: Quick & Easy