ZinesPG delivery
Pittsburgh Post-Gazette Home Page
PG News: Nation and World, Region and State, Neighborhoods, Business, Sports, Health and Science, Magazine, Forum
Sports: Headlines, Steelers, Pirates, Penguins, Collegiate, Scholastic
Lifestyle: Columnists, Food, Homes, Restaurants, Gardening, Travel, SEEN, Consumer, Pets
Arts and Entertainment: Movies, TV, Music, Books, Crossword, Lottery
Photo Journal: Post-Gazette photos
AP Wire: News and sports from the Associated Press
Business: Business: Business and Technology News, Personal Business, Consumer, Interact, Stock Quotes, PG Benchmarks, PG on Wheels
Classifieds: Jobs, Real Estate, Automotive, Celebrations and other Post-Gazette Classifieds
Web Extras: Marketplace, Bridal, Headlines by Email, Postcards
Weather: AccuWeather Forecast, Conditions, National Weather, Almanac
Health & Science: Health, Science and Environment
Search: Search post-gazette.com by keyword or date
PG Store: Pittsburgh Post-Gazette merchandise
PG Delivery: Home Delivery, Back Copies, Mail Subscriptions
Food Bytes PG Cookbook The Food Chain
Kitchen Mailbox Countdown to Dinner Dining
Dilly Stuffed Eggs

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

bottom navigation bar Terms of Use  Privacy Policy