Fresh Dill Dip, page 23
Double-Dill Deviled Eggs
Peel 6 hard-cooked large eggs; cut each in half lengthwise. Transfer egg yolks to a medium bowl. Stir in 3 Tbsp. chopped dill pickles, 2 1/2 Tbsp. mayonnaise, 1 Tbsp. chopped fresh dill, 2 tsp. Dijon mustard, 1/4 tsp. kosher salt, and 1/4 tsp. black pepper until mostly smooth. Pipe or spoon yolk mixture evenly into egg halves; garnish with fresh dill fronds.
ACTIVE 15 MIN. - TOTAL 15 MIN. - SERVES 6
FLAVOR FOR LATER
Wrap fresh dill sprigs in a damp paper towel; place in a ziplock bag in the crisper drawer of the refrigerator. To dry it, hang a tightly bound bundle in the pantry for two weeks; store in a lidded jar.
from page 20
Heat 2 Tbsp. olive oil in a small saucepan over medium-low. Add 3 thinly sliced garlic cloves; cook, stirring often, until just golden brown, about 3 minutes. Transfer garlic and oil to a small bowl; set aside. Grate 3 additional garlic cloves over a medium bowl. Add 1 cup each mayonnaise and sour cream or crème fraîche, 1/3 cup chopped fresh dill, 1 tsp. grated lemon zest, 1 Tbsp. fresh lemon juice, and 1/2 tsp. each kosher salt and black pepper, stirring until combined. Transfer mixture to a bowl. Stir in reserved garlic oil, and top with reserved fried garlic slices; garnish with fresh dill. Serve with crudités and potato chips.