Best Deviled Eggs With Cucumber Dill And Capers Recipes

MOM'S CLASSIC SOUTHERN DEVILED EGGS

Steps:

• Place eggs in the bottom of a large pot and cover with cold water.
• Bring water to a boil over high heat. Turn off heat, cover the pan and let the eggs sit for 20 minutes.
• Drain the eggs and rinse them with cold water. (Alternatively you can do baked hard boiled eggs in the oven or make Instant Pot hard boiled eggs if you prefer.)
• Peel the cooled eggs then cut in half lengthwise. Scoop out the yellow yolks and place them in a small bowl. Plate egg white halves on serving plate.
• Use a fork to mash the egg yolks. Add the remaining ingredients and mix well. Season the mixture to taste with extra salt and pepper as needed.
• Fill each egg half with the yolk mixture, mounding it up a little. Sprinkle with any desired toppings and serve.

GARLIC-DILL DEVILED EGGS

Steps:

• Cut eggs lengthwise in half. Remove yolks, reserving whites. In a bowl, mash yolks. Stir in all remaining ingredients except paprika. Spoon or pipe into egg whites., Refrigerate, covered, at least 30 minutes before serving. Sprinkle with paprika.

LEMON CAPER DEVILED EGGS

Steps:

• Fill a large saucepan with water and bring to a boil over high heat. With a ladle, slowly lower the eggs into the water, one by one. Reduce the heat to a low boil and cook for 10 minutes. Drain. When they are cool enough to handle, peel the eggs.
• Slice each egg in half lengthwise. Remove the yolks and place them in a food processor. Arrange the whites, cut-side up, on a serving platter. Blitz the egg yolks by themselves for about 10 seconds. To the yolks, add the mayo, mustard, capers, salt, pepper, garlic and lemon zest. Process until well blended and smooth, scraping down the sides as necessary.
• Transfer the mixture to a resealable plastic bag. Seal the bag, then use scissors to snip off the tip of one of the bottom corners to form a small hole. Pipe the egg yolk mixture into the egg whites or store the egg whites and yolk mixture separately in the fridge until ready to fill and serve, one to two days. Garnish the filled eggs with paprika and parsley and serve immediately.

DEVILED EGGS WITH CUCUMBER, DILL AND CAPERS

Steps:

• 1. Put eggs into saucepan, add cold water to cover; bring to a boil. Cover, then remove from heat. Let stand for 13 minutes. Transfer eggs to ice-water bath until cool. 2. Peel eggs and cut in half lengthwise. Transfer 3 yolks to amedium-sized bolw. Mash yolks witha fork until smooth. 3. Stir in yogurt, mustard, pepper, 1 tablespoon dill, capers and cucmber. Salt to taste. Spoon filling into egge whites. Refrigerate until set; garnish with dill sprigs

CUCUMBER DILL DEVILED EGGS

Steps:

• Hard boil eggs.
• Cut length wise.
• Remove cooked yokes to separate bowl (set aside sliced egg white for use later).
• De-seed, grate, and squeeze any remaining liquid from cucumbers & add to yokes.
• Add onion, dill, pickle, & mayo to yokes.
• Mix/Mash together until you have a creamy mixture.
• Take spoonfuls of the mixture and add to the centers of the egg whites where the yokes used to be.

DILLED CUCUMBER AND TOMATO SALAD

Steps:

• In large glass serving bowl, mix tomatoes, cucumbers and onion.
• In small bowl, mix all remaining ingredients until blended. Pour vinegar mixture over vegetables; toss to mix. Cover; refrigerate 1 hour to blend flavors. Toss again just before serving. Serve with slotted spoon.

DEVILED EGGS WITH CAPERS

Steps:

• Slice the eggs in half from top to bottom.
• Scoop the yolks into a medium mixing bowl and lay the whites aside.
• Place the peppercorns into a pepper mill and grind fine.
• Add the pepper, caper liquid, mayonnaise, mustard, salt and sugar to the egg yolks and using a fork, stir to thoroughly combine.
• Place the mixture into a zip-top plastic bag and cut a small hole at one of the corners.
• Pipe the mixture into each of the white halves.
• Finish garnish with capers.
• Chill for at least 1 hour in the refrigerator before serving.