Deviled Eggs with Greek Yogurt, Capers & Dill
Recipe by Charity Ferreira | Photo by Erin Kunkel
From bunny hops to baby showers, derby days to backyard brunches, it just isn’t a party without deviled eggs. This lighter, brighter version borrows that tang from Greek yogurt and gorgeous fresh herbs. To make hard cooked eggs easier to shell, let them chill in a bowl of ice water before peeling.
INGREDIENTS
6 large eggs
¼ cup (2 oz/60 g) plain, low-fat Greek yogurt
1 tablespoon roughly chopped capers
1 teaspoon Dijon mustard
1 teaspoon fresh lemon juice
1 tablespoon chopped fresh tarragon, dill, or chives, or a combination
Salt and freshly ground pepper
INSTRUCTIONS
Put the eggs in a saucepan and add enough cold water to cover by a couple of inches. Bring to a boil, remove from the heat, cover, and let rest for 20 minutes. Drain the eggs and rinse under cold water. When cool enough to handle, peel and halve the eggs lengthwise.
Gently extract the yolks from the whites. Place the yolks in a bowl and add the yogurt, capers, mustard, lemon juice, and about half of the herbs. Mash until creamy and well blended. Season to taste with salt, if you like.
Place the egg white halves on a large serving plate. Spoon the yolk mixture into the whites. Sprinkle with the remaining herbs and freshly ground pepper, and serve. Or cover and refrigerate until ready to serve, up to 8 hours.
Makes 12 halves; 6 servings
Nutrition Facts (per serving)
Calories 81
Protein 8 g
Total fat 5 g
Saturated fat 2 g
Carbs 1 g
Fiber 0 g
Total sugar 1 g
Sodium 124 mg
This information is for educational purposes only and is not intended as a substitute for medical diagnosis or treatment. You should not use this information to diagnose or treat a health problem or condition. Always check with your doctor before changing your diet, altering your sleep habits, taking supplements, or starting a new fitness routine.
I’m going to make them today, they sound delicious!
Cool recipe!!!
Sounds great! Really want to try this recipe!
I love deviled eggs! Need to make these!
Sounds delicious. I’m trying this soon. Thank you.
Suggestion…. Put boiled eggs immediately under cold water otherwise they go black around the yolk Also makes them easier to peel.
for easy peeling I put 2 Tablespoons of baking soda when the water starts to boil. Cuts the peeling time in half and your eggs comes out perfect
Plan on trying this recipe and it’s been several years since I’ve had deviled eggs of any kind. Thanks for sharing.
Going to put this on the menu today
Perfect for 4th of July menu