Dill Deviled Eggs
6 hard-cooked eggs
1 tsp. salt
1/2 cup cucumber, shredded
1/4 cup dairy sour cream
1/4 tsp. dill weed
Combine cucumber and salt. Let stand 15
minutes. Drain well, pressing out excess liquid.
Cut eggs in half lengthwise. Remove yolks and
set whites aside. Mash yolks with fork. Blend in
sour cream and dill weed. Stir in cucumber.
Refill whites, using about 1 Tbsp. yolk mixture for
each egg half. Chill to blend flavors.