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Cucumber Dill Deviled Eggs's picture
  Eggs 8 Large
  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.

Recipe Summary

Difficulty Level: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes

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Average: 4.2 (17 votes)

Nutrition Rank

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 mg566.1%

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

Cucumber Dill Deviled Eggs Recipe