Deviled Eggs with a Dill Twist

Ingredients and Weight:

• 8 large eggs (560g)
• 1/3 cup mayonnaise (80g)
• 1/4 cup sour cream (60g)
• 2 tablespoons Dijon mustard (30g)
• 2 tablespoons chopped fresh dill (10g)
• 1/4 teaspoon salt (1.2g)
• 1/4 teaspoon black pepper (0.6g)
• 1 tablespoon chopped red onion (15g)

Preparation Time:

20 minutes

Cooking Time:

12 minutes

Difficulty Level:

Easy (Level 1/5)

Preparation Method Steps:

1. Hard-boil the eggs in a pot of boiling water for 12 minutes.
2. Remove the eggs from the pot and transfer to an ice bath to cool completely.
3. Peel the eggs and cut them in half lengthwise.
4. Remove the yolks and place them in a bowl.
5. Mash the yolks with a fork and add the mayonnaise, sour cream, Dijon mustard, dill, salt, and pepper.
6. Mix until well combined.
7. Season the filling to taste with additional salt and pepper if desired.
8. Pipe or spoon the filling into the egg white halves.
9. Garnish with chopped red onion.

Nutritional Information:

• Calories: 170 per egg half
• Fat: 12g
• Carbs: 2g
• Protein: 6g
• Cholesterol: 185mg

Dish Characteristics:

• Creamy and tangy with a distinct dill flavor
• Perfect appetizer for any occasion
• Garnish adds a pop of color and crunch

User Comments:

• "These deviled eggs are so delicious! The dill gives them a unique and refreshing twist."
• "I love how easy these are to make. I'm adding them to my go-to appetizer rotation."
• "The perfect balance of flavors. I can't stop eating them!"
• "I substituted Greek yogurt for the sour cream, and they were just as good."
• "The filling is so creamy and flavorful. I love the addition of the red onion for a bit of crunch."

Special Precautions and Tips:

• For a smoother filling, use a food processor to blend the yolks and other ingredients.
• To make the eggs easier to peel, add 1 teaspoon of baking soda to the boiling water.
• Store the deviled eggs in the refrigerator for up to 3 days.