Fresh dill adds a special touch to popular deviled eggs.
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6 large Land O Lakes® Eggs, hard-cooked, peeled, cooled
1/4 cup mayonnaise
2 tablespoons chopped green onions
1 tablespoon chopped fresh dill
1 tablespoon lime juice
1 teaspoon country-style Dijon mustard
1/8 tesapoon pepper
1/8 teaspoon hot pepper sauce
Fresh dill sprigs
*Substitute 1 teaspoon dried dill weed.
Cut tops off eggs. Remove egg yolks; place yolks into bowl. Place egg white bottoms aside.
Mash egg yolks with fork. Add all remaining ingredients except dill sprigs; mix well.
Place egg yolk mixture into pastry bag fitted with metal tip.
Pipe mixture evenly into egg white bottoms; garnish with dill sprigs. Cover; refrigerate until serving time or up to 24 hours.
For brunches, potlucks and picnics deviled eggs are a classic. But classic doesn’t have to mean boring. Dress them up with shrimp or bacon, or kick up the flavor with salsa or spice.