8 large eggs 2 tablespoons mayonnaise 2 tablespoons sour cream 1 tablespoon finely chopped fresh dillweed 1/2 teaspoon lemon zest Salt to taste
Place the eggs in a saucepan just large enough to hold them all in one layer. Add water to cover by 1 1/2 inches. Add 1 tablespoon salt. Partially cover the pan and bring to a full rolling boil. Cover, reduce heat to low and leave on heat for 30 seconds. Remove from heat and let stand, covered, for 15 minutes. Pour off hot water and rinse eggs under cold running water for 5 minutes. Pour off the water and shake the pans to crack the eggs. Peel under cold running water.
Cut peeled eggs in half lengthwise. Transfer yolks to a bowl. Cover and chill yolks and whites separately for 1 hour.
In a large bowl, mash the yolks with a fork. Mash in the mayonnaise and sour cream. Add dill, lemon zest, and salt; stir until well blended.
Fill the egg white halves with the yolk mixture, extending the filling over part of the white. Generously sprinkle each half with chives, leaving a little yellow showing around the edges. Sprinkle each half with lemon zest. Cover and refrigerate. Serve well chilled. NOTE: The stuffed eggs may be made 1 day in advance and kept covered and chilled.
Makes 16 stuffed eggs.
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
