Recipes:
Appetizers: Deviled Eggs with Dill &
Capers
Produced by Jennifer Frazier, Culinary
Thymes magazine
6 eggs
3 Tblsp sour cream
2 Tblsp mayonnaise
2 tsp fresh lemon juice
1 Tblsp Dijon mustard
1 Tblsp chopped fresh dill
1 Tblsp capers, chopped
salt & freshly ground black pepper
dill sprigs for garnish
Place the eggs in a medium saucepan with
enough water to cover them by 1 inch. Bring
the water to a boil and boil the eggs for
3 minutes. Remove from the heat immediately.
Drain and place the eggs in ice water to
stop the cooking. Peel and halve the eggs
lengthwise.
Scoop the egg yolks out of the eggs into
a small bowl. Mash to a smooth paste and
add the remaining ingredients. Blend well
and season with salt and pepper. Spoon the
mixture back into the egg halves and garnish
with sprigs of dill. Refrigerate until serving
time.
Champagne makes a delicious match for these
classic deviled eggs.
Wine Skinny Cooks February 2003
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