Cucumber Dill Deviled Eggs
|Plain whole milk yogurt||3 Tablespoon|
|Chopped dill||1 Teaspoon|
|Garlic powder||1⁄2 Teaspoon|
|Cayenne pepper||1 Pinch|
|Ground black pepper||To Taste|
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.