Triple Pickle Deviled Eggs

Photo: Becky Luigart-Stayner; Styling: Lydia DeGaris Pursell
Recipe from Southern Living

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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. 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. 2. Place eggs under cold running water until just cool enough to handle. Tap eggs on the counter until cracks form; peel.
  3. 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.
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