You can decorate each with a feathery piece of dill.
4 hard-cooked eggs, peeled and halved lengthwise
2 tablespoons mayonnaise (regular or reduced-fat)
1 tablespoon chopped fresh dill
1 tablespoon dill pickle relish (not sweet relish)
1 1/4 teaspoons grainy mustard
Salt and freshly ground black pepper
Remove yolks from whites and place whites on plate. Drop yolks into bowl and mash with fork. Add mayonnaise and mash nearly until smooth. Stir in dill, pickle relish and mustard and beat with spoon until creamy. Season with salt and pepper to taste.
Spoon or pipe into whites; serve right away or cover and chill until ready to serve. Makes 8 stuffed eggs.
Miriam Rubin
Thursday, September 07, 2000
