Deviled eggs with capers & dill
0
Points®
Temps total: 15 min • Préparation: 15 min • Cuisson: 0 min • Portions: 6 • Difficulté: Facile
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.
Ingrédients
Hard boiled egg
6 large, 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)
Shallots
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
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