Deviled Eggs with Dill Filling
Adding dill to your deviled eggs gives them a flavor that is perfect for a springtime brunch or summer picnic.
Prep
Cook
| Category: | Appetizers |
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Ingredients
Ingredients
| 1 dozen Oakdell hard-boiled eggs |
| 4 tablespoons Greek yogurt |
| 2 1/2 teaspoons apple cider vinegar |
| 1 1/2 teaspoons Dijon mustard |
| 1/4 teaspoon Worcestershire sauce |
| 1/2 teaspoon salt |
| 1 dash pepper |
| 12 sprigs fresh dill, chopped |
Deviled Eggs with Dill Filling Directions
- Peel your hard-boiled Oakdell eggs and cut in half lengthwise.
- Slip out yolks and smash them with a fork in a large mixing bowl. Put the halved hard-boiled eggs on a platter.
- Add ½ of the dill sprigs, mayonnaise, vinegar, mustard, Worcestershire sauce, salt and pepper to the bowl of smashed egg yolks. Mix well.
- Transfer the yolk mixture to a mixing bag which has been fitted with a star or plain tip, or a zip-top bag (with the corner cut off). Then fill the egg whites with the yolk mixture.
- Garnish with additional dill.
Recipe notes
If desired, you can use Greek yogurt in place of the mayonnaise.
