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.
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
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)
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 article is not intended to substitute for informed medical advice. 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.