cucumber & dill deviled eggs
From Farmflavor.com with minor changes.
No Image
prep time
15 Min
cook time
20 Min
method
Stove Top
yield
8-16 serving(s)
Ingredients
- 8 - eggs
- 4 tablespoons mayonnaise (or strained plain yogurt if deisred)
- 3/4 teaspoon white vinegar
- 3/4 teaspoon apple cider vinegar
- 1/4-1/2 teaspoon fresh dill (dried dill ok)
- pinch garlic powder
- pinch paprika
- 1/3 cup 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
-
Step 1Place 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.
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Step 2Slice 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.
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Step 3Arrange 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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Discover More
Category:
Other Appetizers
Tag:
#Quick & Easy
Diet:
Vegetarian
Culture:
German
Method:
Stove Top
Ingredient:
Eggs
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