Dilly Deviled Eggs

You'll love the dill-licious taste of this classic egg appetizer.

Recipe Ingredients:

1/2 cup shredded cucumber (about 1 medium)
1 teaspoon salt
6 hard-cooked eggs
1/4 cup regular or low-fat dairy sour cream
1/4 teaspoon dill weed
Carrot, radish and celery garnishes, optional

Cooking Directions:

1. Thoroughly combine cucumber and salt. Let stand 15 minutes.
   
2. Drain well, pressing out excess liquid. Set aside.
   
3. Cut eggs in half lengthwise.
   
4. Remove yolks and set whites aside.
   
5. Mash yolks with fork.
   
6. Stir in sour cream and dill weed until blended.
   
7. Stir in drained cucumber.
   
8. Refill whites, using one heaping tablespoon yolk mixture for each half.
   
9. Chill to blend flavors.
   
10. Garnish platter with vegetable garnishes, if desired.

Makes 12 deviled egg appetizer servings.

Recipe and photograph provided courtesy of the American Egg Board (AEB) and Egg Nutrition Center (ENC).