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Deviled eggs with capers & dill

Deviled eggs with capers & dill

0
Points®
Total Time
15 min
Prep
15 min
Cook
0 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

6 item(s), large, peeled and halved lengthwise

Plain fat free Greek yogurt

3 Tbsp

Dijon mustard

1 Tbsp, grainy variety

Dill

¾ tsp, fresh, chopped, plus more for garnish

Shallot

1 tsp, chopped, finely chopped

Kosher salt

⅛ tsp

Black pepper

1 pinch(es), plus more for garnish

Capers

2 tsp, drained

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 egg halves with filling

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