Cucumber Dill Deviled Eggs Recipes

DEVILED EGGS WITH CUCUMBER, DILL, AND CAPERS

Steps:

• Prepare an ice-water bath. Place eggs in a medium saucepan, and add cold water to cover by 1 inch. Bring to a boil. Cover, and remove from heat. Let stand for 13 minutes. Drain, and transfer eggs to ice-water bath; let stand until cool.
• Peel eggs, and cut in half lengthwise. Transfer 3 yolks to a medium bowl, and mash with a fork until smooth; reserve remaining yolks for another use. Stir in yogurt, mustard, pepper, chopped dill, capers, and cucumber. Spoon filling into egg whites. Refrigerate until set, about 15 minutes or up to 1 hour. Garnish with dill sprigs just before serving.

CUCUMBER DILL DEVILED EGGS

Steps:

• Hard boil eggs.
• Cut length wise.
• Remove cooked yokes to separate bowl (set aside sliced egg white for use later).
• De-seed, grate, and squeeze any remaining liquid from cucumbers & add to yokes.
• Add onion, dill, pickle, & mayo to yokes.
• Mix/Mash together until you have a creamy mixture.
• Take spoonfuls of the mixture and add to the centers of the egg whites where the yokes used to be.