Cucumber Dill Deviled Eggs Recipe

Cucumber Dill Deviled Eggs
submitted by bahuja2001 at ifood.tv

Summary

Preparation Time15 MinCooking Time15 Min
Ready In30 MinDifficulty LevelMedium
Health IndexHealthyCuisine
CourseMethod
Main IngredientInterest Group

Ingredients

 Eggs8 Large
 Plain whole milk yogurt3 Tablespoon
 Chopped dill1 Teaspoon
 Garlic powder1⁄2 Teaspoon
 Cayenne pepper1 Pinch
 Ground black pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 614 Calories from Fat 373

% Daily Value*

Total Fat 41 g63.7%

Saturated Fat 12.4 g62.2%

Trans Fat 0 g

Cholesterol 1698.2 mg

Sodium 586.2 mg24.4%

Total Carbohydrates 8 g2.8%

Dietary Fiber 0.8 g3.2%

Sugars 3.8 g

Protein 53 g105.1%

Vitamin A 52.2% Vitamin C 9%

Calcium 23% Iron 44.8%

*Based on a 2000 Calorie diet

Directions

1. Bring a large saucepan of water to a boil. Gently add the eggs and cook for 12 minutes. Drain the eggs and immediately cool them under cold running water. Add ice cubes to the saucepan and let the eggs stand until completely cool.
2. Drain and peel the eggs. Halve the eggs lengthwise and gently remove the yolks. Transfer 6 yolks to a medium bowl; reserve the remaining 2 yolks for another use. Lightly mash the yolks in the bowl with a fork. Stir in the yogurt, dill, garlic powder and cayenne. Gently fold in the diced cucumber and season with salt and black pepper.
3. Arrange the egg white halves on a platter and fill the cavities with the yolk mixture. Top each deviled egg with a cucumber slice and serve.
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