Deviled eggs with capers & dill
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.
Hard boiled egg(s)
6 large egg(s), peeled and halved lengthwise
Plain fat free Greek yogurt
1 tbsp(s), grainy variety
¾ tsp(s), fresh, chopped (plus extra for garnish)
1 tsp(s), minced
⅛ tsp(s), plus extra for garnish
1 pinch(es), plus extra for garnish
2 tsp(s), drained, for garnish
- 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.
- Spoon or pipe the yolk mixture into the egg white halves. Garnish with the capers and additional dill and black pepper.
- Serving size: 2 filled egg halves
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.