Deviled Eggs with Cucumber and Dill

Love That Olive
Love That Olive
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00h 15
00h 20

Deviled Eggs with Cucumber and Dill

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Ingredients and Method


  • 8 boiled eggs, cooled, peeled and halved, separate yolk from white
  • 1/4 c. Greek yogurt
  • 1/2 tsp. White Wine Mustard
  • 1/4 tsp. freshly ground pepper
  • 2 Tbsp. Lemon Garlic Seafood Sauce
  • 1/2 English cucumber, peeled, seeded and diced (1/2 C.)
  • Fresh chopped dill for garnish


  1. Basic boiled egg preparation: prepare an ice water bath and set aside; place eggs in a medium saucepan and cover with cold water at least one inch over egg tops. Bring to a boil, cover, remove from heat and let stand 13 minutes. Drain, transfer eggs to water bath until cold. Peel eggs in half lengthwise. Remove yolks for mashing
  2. Mix together yolks and ingredients and fill egg white halves, garnish, refrigerate until serving
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