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Cucumber-Dill Deviled Eggs

Cucumbers and herbs put a new spin on deviled eggs.

Makes: 16 deviled eggs
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Recipe Created By: Kristen Winston Catering
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Ingredients

  • 8 eggs
  • 4 tablespoons mayonnaise
  • 1 ½ teaspoons white vinegar
  • ¼ teaspoon dried dill
  • ¼ teaspoon garlic powder
  • pinch of cayenne pepper
  • ⅓ cup English cucumbers, peeled, seeded and finely diced, plus 8 thin, unpeeled cucumber slices, halved
  • ¼ teaspoon salt
  • ¹⁄₈ teaspoon pepper

Instructions

  1. Place eggs in a saucepan and cover with cold water. Bring to a boil. Turn off heat, cover and let sit in the hot water for 15 minutes. Run under cold water and peel under running water.
  2. Halve the hard-boiled eggs lengthwise and gently remove the yolks. Transfer 6 yolks to a medium-sized bowl. Stir in the mayonnaise, vinegar, dill, garlic powder and cayenne. Gently fold in the diced cucumber, and season with salt and pepper.
  3. Arrange the egg halves on a platter and fill the cavities with the yolk mixture. Top each with a cucumber slice and serve.

Tips & Notes

Wait until the hard-boiled eggs are completely cool before peeling them.

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