Spring and summer months are my favorite time to serve deviled eggs!!! They are an easy side dish or nibble for entertaining, and they pack in the protein as a bonus during happy hour. This version is light and refreshing with a hint of dill and light crunch of cucumber tucked inside the filling.
Deviled Eggs with Cucumber and Dill
Deviled Eggs with Cucumber and Dill. These easy entertaining snacks are high in protein and beautiful to add to any party table.
Servings: 4
Ingredients
- 8 Large Organic Eggs Hard Boiled
- 1/4 cup Mayonnaise
- 1 tsp Dijon Mustard
- 1 tbsp Fresh Dill chopped
- 1/2 English Cucumber seeded + diced
- Salt + Pepper to taste
Instructions
Hard Boiled Eggs
- In a large bowl fill with ice and water. “Ice water bath”
- Place eggs in a medium saucepan, and add cold water to cover the eggs by 1 inch. Bring water to a boil. As soon as the water is at a full boil, turn the heat to low, and cook for 1 minute. REMOVE from heat, and cover with a lid. Let stand for 13 minutes in the hot water.
- Drain, and transfer eggs to ice-water bath until cool to the touch.
Egg Filling
- Peel eggs, and cut in half lengthwise.
- Transfer yolks to a medium bowl, and mash with a fork until smooth. Stir in mayonnaise, mustard, chopped dill, S&P, and cucumber. Spoon filling into egg whites.
- Refrigerate until set, about 30 minutes. Garnish with dill sprigs just before serving.
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