Reviewed: Nov. 29, 2012

Good and easy. Used a small amount of "Gourmet Garden Dill Herb Blend", comes in a tube, in refrigerated section at the grocery store. This is much easier than chopping fresh dill. I just added it in with the butter mixture. My beans were Haricots Verts, the small French type of green beans. These are very tender, without strings.

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2 users found this review helpful

Reviewer:

LAWSY1

Cooking Level: Intermediate

Living In: Roswell, Georgia, USA

Reviewed: Jan. 6, 2012

Yum! Goes wonderfully with cheesy deviled eggs and cornbread. Tastes like a chef salad with the eggs, I recommend it!

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4 users found this review helpful

Reviewer:

karebearfluff

Cooking Level: Expert

Living In: Lacombe, Alberta, Canada

Reviewed: Jul. 1, 2011

Couldn't do the egg topping. Just couldn't. Hubs and I both agreed this was an odd match. Other than that, the beans were delicious. I steamed them, then immediately shocked them in ice water not only to stop the cooking process but to preserve their vivid green color. I used red onion for extra color as well. And you can't go wrong with fresh dill in my book - ever. Now eggs on green beans on the other hand...

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7 users found this review helpful

Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Apr. 1, 2011

These taste great and healthy.

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5 users found this review helpful

Reviewer:

Schuby

Cooking Level: Intermediate

Living In: Houston, Texas, USA

Reviewed: Nov. 21, 2010

skip the hb egg; double the dill

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3 users found this review helpful

Reviewer:

Ad-lib Cook

Cooking Level: Intermediate

Living In: Colorado Springs, Colorado, USA

Reviewed: Jul. 5, 2010

A surprisingly delicious dish. I used fresh dill from our garden. Garlic in green beans was a new concept for me, and I wasn't sure about the eggs, but the flavors all blended well together. The only thing I did different was to lightly saute the onion and garlic in the butter, then add the fresh green beans, stir together and cover. I turned up the heat a little, and occasionally stirred until crisp tender, adding the dill and chopped eggs at the very end.

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5 users found this review helpful

Reviewer:

Bonnie Beth

Cooking Level: Intermediate

Home Town: Duluth, Minnesota, USA

Living In: Durham, North Carolina, USA

Reviewed: Jun. 3, 2010

Not bad. I couldn't taste the dill much, so I'd up it next time--we have plenty of it! The eggs add an interesting touch to this dish. I really didn't think they would, but I thought I'd give it a shot, and the creamy flavor of the egg brings out the flavor of the green beans. I didn't use onion--we aren't huge fans of cooked onion so I used onion powder--and also used olive oil instead of butter. Worked just fine. thanks for the recipe!

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3 users found this review helpful

Reviewer:

pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

Reviewed: Sep. 25, 2009

i love green beans and i love dill. i upped the dill and left the eggs out. wife was lukewarm with the recipe. i'll make again for myself!

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9 users found this review helpful

Reviewer:

gderr the dysfunctional

Living In: Columbus, Georgia, USA

Reviewed: Sep. 14, 2009

So delicious! Really flavorful and a tasty change from "plain" green beans. I did not top with hard-boiled eggs but would give it a try sometime when not feeding two kids who would protest strongly.

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3 users found this review helpful