Recipe: Dill Deviled Eggs

DILL DEVILED EGGS
"For a dilly variation on classic deviled eggs, add dill weed to the yolk filling and garnish with a thin slice of dill pickle."



"For easy preparation, simply spoon the yolk filling into the egg white halves. Or make it company-worthy by using a piping bag fitted with a star tip."

6 hard-cooked eggs, peeled*
1/4 cup mayonnaise**
1/2 teaspoon McCormick Dill Weed
1/2 teaspoon McCormick Ground Mustard
1/2 teaspoon McCormick Parsley Flakes
1/4 teaspoon Lawry's Seasoned Salt
1 small dill pickle, thinly sliced (for garnish)

Slice eggs in half lengthwise. Remove yolks; place in small bowl. Mash yolks with fork or potato masher.

Stir in mayonnaise, dill weed, mustard, parsley and seasoned salt until smooth and creamy.

Spoon or pipe yolk mixture into egg white halves. Top each with a pickle slice. Refrigerate 1 hour or until ready to serve.

*To hard cook eggs:
Gently place eggs in single layer in medium saucepan. Add enough cold water to cover eggs with 1 inch of water. Bring just to boil on medium-high heat. Remove from heat. Cover and let stand about 12 minutes for large eggs. (Adjust time up or down by 3 minutes for each size larger or smaller.) After 15 minutes, pour off the hot water and rapidly cool eggs by running them under cold water (or place in ice water) until completely cooled. Refrigerate and use within a week.

**For creamier deviled eggs:
Stir additional 1 to 2 tablespoons mayonnaise into yolk mixture.

Makes 6 servings
Source: McCormick