Tangy Dill Deviled Eggs
There are so many things you can do with eggs; they can be simple or complex ingredients when cooking.
This recipe came to me by happenstance. I was planning this elaborate Golden Easter Egg Hunt for my daughter back in April and in the midst of making pound cake bunnies for her and her friends I forgot about the adults! I was rummaging through the cabinets trying to decide what to put together and I could only come up with pasta, cheese and the remaining 6 eggs in the carton. So while my bunnies were baking I decided to whip up some mini mac’n’cheese bites and deviled eggs. I try to keep fresh herbs around and growing in my yard and the dill I had just felt like it would fit!
I’ve made deviled eggs so many times and so many different ways, but I wanted to share this Tangy Dill Shrimp version. It was definitely a hit at the Egg hunt!
You will need the following ingredients:
– 6 large eggs
– 1 tablespoon of mayonnaise
– 1 tablespoon of sweet pickle relish
– 1 tablespoon of sour cream
– ½ tablespoon of mustard
– 1 tablespoon of fresh dill, chopped
– 1 cup steamed shrimp, peeled and chopped
– salt & white pepper to taste
First you want to boil your eggs. I’ll admit I never could gauge how to do them on top of the stove, so I “boil” mine in the oven. You can find that kitchen hack here.
Once the eggs are cooked, remove the shells and slice them in half lengthwise.
Combine all the ingredients in a small bowl, including the egg yolks and shrimp.
I hope you enjoy this recipe. If you are on Instagram, tag me @ImSimplyD & let me know how yours comes out.