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How to grow and cook with dill

A gardener and a chef team up with advice on growing and cooking with dill. Included is an easy recipe for dill-topped, salmon-stuffed eggs.

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Let me not forget that yet another way to eat the egg is on a toasted bagel half. What could be better than salmon, egg, dill pickle, and fresh dill? It is already prepared for the bagel. You just spread it on.

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Salmon-Stuffed Eggs With Dill

4 boiled eggs

3 crackers, finely crushed (I used Club Crackers)

1 tablespoon finely chopped dill pickle

3 tablespoons freshly baked salmon, plus more for garnish

1/2 teaspoon or more (to taste) fresh dill, chopped, plus more for garnish

Mayonnaise to moisten well

Salt and pepper to taste

Cut boiled eggs in half and scoop out the yolks into a bowl. Add the crushed crackers, dill pickle, fresh dill, and salmon. Add enough mayonnaise to moisten well. Stuff the eggs. Add a little bit of salmon and dill to the top of each egg. Serves 4.

Notes: If you want the salmon a little more pronounced, add a little extra mayonnaise, mix all ingredients except the salmon, and then gently fold in the salmon. About the crackers: When I tell people that I add crackers to these stuffed eggs, they think that it is for filler but it’s really for texture and taste. The crackers give the eggs another level of flavor with sweetness. Try it, and I think you will know what I am talking about.

Editor's Note: To read more of Anne and Linda's "how to grow and prepare" series, click here.


Linda Weiss and Anne Moore met while Linda was the food editor and Anne was the garden editor for South Carolina Homes & Gardens magazine. They now write articles for the ETV GardenSMART television show website, where Anne is the horticulture editor, gardening consultant, and e-newsletter editor. Anne has written for magazines and newspapers. She is a member of and a recipient of a Silver Award for magazine writing from the Garden Writers Association. Linda is a personal chef. She attended Le Cordon Bleu of Paris’ catering program, has appeared as a guest chef on numerous television shows, has been a culinary educator for 10 years, and a food writer for a number of magazines. She is a professional member of The James Beard Foundation and the Southern Foodways Alliance. She has written a cookbook, "Memories From Home, Cooking with Family and Friends."

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