Deviled Eggs With Vegetables - cooking recipe

Ingredients

4 hard-cooked eggs
2 Tbsp. sour cream
2 Tbsp. finely chopped zucchini
1 Tbsp. finely chopped celery
1 tsp. snipped fresh dill weed or 1/4 tsp. dried dill weed
1/4 tsp. prepared mustard
1/4 tsp. salt
1/8 tsp. pepper

Preparation

Cut peeled eggs lengthwise into halves.
Slip out yolks.
Mash 2 with fork (save remaining yolks for another purpose).
Mix in remaining ingredients.
Fill whites with yolk mixture, heaping it lightly.
Garnish with pimientos and dill if desired.
Cover and refrigerate up to 24 hours.
Makes 4 servings; 2 halves each.