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Photo of Deviled eggs with capers & dill by WW

Deviled eggs with capers & dill

0
Point(s)
Total Time
15 min
Prep
15 min
Serves
6
Difficulty
Easy
Who doesn’t perk up when they see a platter of this retro classic app on the buffet table? To get your deviled eggs to sit up straight, cut a paper-thin slice of the white from the curved bottom so they lie flat.

Ingredients

Hard boiled egg(s)

6 large egg(s), peeled and halved lengthwise

Plain fat free Greek yogurt

3 tbsp(s)

Dijon mustard

1 tbsp(s), grainy variety

Fresh dill

¾ tsp(s), fresh, chopped (plus extra for garnish)

Shallot(s)

1 tsp(s), minced

Table salt

⅛ tsp(s), plus extra for garnish

Black pepper

1 pinch(es), plus extra for garnish

Capers

2 tsp(s), drained, for garnish

Instructions

  1. Separate the cooked egg yolks from the whites and place the yolks in a medium bowl. Add the yogurt, mustard, dill, shallot, salt, and black pepper and mash to combine.
  2. Spoon or pipe the yolk mixture into the egg white halves. Garnish with the capers and additional dill and black pepper.
  3. Serving size: 2 filled egg halves

Notes

SERVING SIZE (2 egg halves with filling): 79 Cal, 5 g Total Fat, 2 g Sat Fat, 182 mg Sod, 1 g Total Carb, 0 g Sugar, 0 g Added Sugar, 0 g Fib, 7 g Prot.

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