Triple Pickle Deviled Eggs

Photo: Becky Luigart-Stayner; Styling: Lydia DeGaris Pursell

Recipe from


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

Preparation

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.

Note:

April 2011