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April 6, 2010

Dilly Deviled Eggs

Dilly Deviled Eggs

So I'm going to ease back in to this blogging thing today with a really simple recipe. I have a few more coming up over the next few days to share. I'm not sure when I'll post though....

Let's jump right in, shall we?

After Easter many of us have a bunch of boiled eggs sitting around, but what do you do with them? We color eggs, but we actually hide plastic eggs. I wouldn't recommend doing ANYTHING with eggs that have actually made it out to an Easter eggs hunt, especially in warm weather, there is just too much room for food poisoning issues, but if you're like me and just color eggs to let your little tea cup enjoy the process, then read on!

Egg salad is always a good choice, but so are deviled eggs! Deviled eggs can come in many forms and variations. For a while now I've thought it would be fun to add dill to the a basic deviled egg to kick it up a notch, so on Sunday for Easter dinner I thought I'd give it a whirl and they were perfect! If you're a fan of dill then this is the deviled egg for you!

What You'll Need:
12 boiled eggs, cut in half yolks removed
1/4 cup of light mayonnaise
1/4 cup of light sour cream
2 heaping tablespoons of yellow mustard
2 tablespoons of white vinegar
1-2 tablespoons of dried dill
A pinch of sea salt
A pinch of black pepper

First up let's talk about the perfect boiled egg....

Place your eggs in a large pot and cover with warm water. Generously salt the water and bring to a quick boil. Turn off heat and let sit for 10 minutes. Remove eggs from the pot and let cool. That is how you make the perfect boiled egg with none of those icky, green centers!

Crack and peel cooled eggs and slice in half. Lay egg white halves on a plate or platter and place egg yolks in the bowl of your food processor or in a large glass bowl along with mayonnaise, sour cream, mustard, vinegar, dill, salt and black pepper and process or mash/stir until smooth.

Place a dollop of egg mixture onto each egg white half. Serve immediately or chill until ready to eat.

Dilly Deviled Eggs

How simple is that?

Notes: No notes for this one.

Posted by Dianne at April 6, 2010 9:39 AM

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Comments

I'm so happy to see you're back!

Posted by: Noelle Markus at April 7, 2010 7:11 AM

Why thank you! It's good to be back!

Posted by: Dianne at April 7, 2010 9:50 AM

You were missed. Glad you are back. N

Posted by: Nella at April 8, 2010 12:03 AM

Thanks Nella!

Posted by: Dianne at May 5, 2010 10:54 AM

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