In a small pot bring all the ingredients for the Brine to a boil. Once the salt had dissolved, about 2-3 minutes, turn off and cool to room temperature.
In the meantime layer the eggs and dill in a glass jar or container.
Pour the cooled brine over the eggs and dill, cover and refrigerate for at least 5 hours.
Remove the eggs from the jar and slice each one in half lengthwise.
Remove the yolk and place in a medium bowl, add the remaining Filling ingredients and mash together. Place the filling in a sandwich bag.
Snip the corner of the sandwich bag and fill each egg white with the yolk mixture.
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