Lunch: Dilly Deviled Eggs Recipe
Ingredients
1 small cucumber, shredded
1 teaspoon salt
6 hard-cooked eggs
1/4 cup sour cream
1/4 teaspoon dill weed
Fresh dill and/or parsley, optional
Instructions
Combine cucumber and salt; let stand for 15 minutes. Drain well and squeeze out excess liquid; set aside. Slice eggs in half lengthwise; remove yolks and set whites aside. In a bowl, mash yolks; stir in sour cream and dill weed. Add cucumber. Evenly fill the egg whites. Garnish with dill and/or parsley if desired. Chill until serving.
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Nutrition Facts
Serving Size: 6
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
