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Triple Pickle Deviled Eggs

Photo: Becky Luigart-Stayner; Styling: Lydia DeGaris Pursell
Yield Makes 2 dozen

Ingredients

  • 12 large eggs
  • 1/3 cup fat-free Greek yogurt
  • 2 ounces 1/3-less-fat cream cheese
  • 3 tablespoons chopped bread-and-butter pickles
  • 2 tablespoons chopped capers
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon Dijon mustard
  • 1/8 teaspoon salt
  • Pickled okra slices

How to Make It

  1. Place eggs in a single layer in a stainless steel saucepan. (Do not use nonstick.) Add water to depth of 3 inches. Bring to a rolling boil; cook 1 minute. Cover, remove from heat, and let stand 10 minutes. Drain.

  2. Place eggs under cold running water until just cool enough to handle. Tap eggs on the counter until cracks form; peel.

  3. Slice eggs in half lengthwise, and carefully remove yolks. Mash together yolks, yogurt, and next 6 ingredients until smooth using a fork. Spoon yolk mixture into egg white halves. Top with pickled okra slices. Serve immediately, or cover and chill 1 hour before serving.