Dill Deviled Eggs

Dill is one of our favorite herbs and I'm always looking for new ways to use it. These Dill Deviled Eggs sure went fast! The dill and egg flavors blend together nicely and I was asked to keep them in our dinner rotation:@)  This recipe is from McCormick and they suggest topping each egg with a slice of dill pickle. While that's a great idea, I saw this as an opportunity to play with a new kitchen toy...

My supermarket was giving away these fun spiral cutters and I just laid curls of pickle across the eggs. 

Tip: It's important that whatever veggie you're cutting is at room temperature. 

I tried adding little pickle curls to the top of some...

The recipe calls for dried parsley and while that's fine, don't hesitate to sub some freshly minced if you have it.

Just a friendly reminder... Deviled eggs are great for BBQ's!

Dill Deviled Eggs-from McCormick
6 hard boiled eggs, cooled and peeled
1/4 C mayonnaise
1/2 tsp dry dill weed
1/2 tsp ground mustard
1/2 tsp dry parsley flakes
1/4 tsp seasoned salt
1 small dill pickle, thinly sliced for garnish if desired

~Cut eggs in half, mix yolks and everything except whites and pickles. Fill whites, garnish with pickles if desired.

Eat well and have a happy day:@)