| Recipe Title: Dill Deviled Eggs Contributed by: TwinLakesChef
List of Ingredients
6 eggs
2 Tbsp. mayonnaise
1/4 c. sour cream
1/2 tsp. dill weed
4 or 5 Nasturtium blossoms of various colors, washed and finely chopped (optional) |
Preparation
1. Hard boil the eggs and run cold water over them to cool. Peel while still slightly warm so the
shells don't stick. Half each egg lengthwise.
2. Remove the yolks into a small bowl and mash. Add the mayo and sour cream and whip until
light. Stir in the dill and the chopped nasturtium blossoms, if you're using them.
3. Mound the filling back into the eggs. If you have them in your garden, decorate the serving
plate with Nasturtium leaves and blossoms.
Be careful to use flowers that haven't been sprayed with pesticides or other chemicals!
Nasturtiums are delicious and have a peppery taste. | Number of Servings: 12 halves Cookbook Category
Appetizers-Dips-Snacks-Finger Food
Eggs & Cheese
General Cooking/Prep Method
Boil
Extra Features of Recipe
7 Ingredients or Less
Difficulty Level-Moderate
Party
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Appetizers