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Lemon-Caper Deviled Eggs

Makes 2 dozen
Time 40 min
This spin on traditional deviled eggs gets a kick from salty capers, tart lemon juice and piquant mustard.
Ingredients
  • 12 eggs
  • 1/2 cup nonfat plain Greek yogurt
  • 2 tablespoons brined capers drained and chopped, plus more for garnish
  • 2 tablespoons lemon juice
  • 1 tablespoon Dijon mustard
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • 1/2 teaspoon fine sea salt
  • 1/8 teaspoon ground black pepper
Method

Put eggs in a medium pot, add water to cover by 1 inch and bring to a boil over medium-high heat. Cover, remove from heat and let sit for 12 minutes. Transfer eggs to a large bowl of ice water and let sit until chilled, about 5 minutes. Drain well. Peel eggs and halve lengthwise. Scoop yolks into a large bowl and arrange whites on a platter.

Add yogurt, capers, lemon juice, mustard, parsley, salt and pepper to yolks and mash well until combined. Spoon into egg white halves, garnish with capers and serve. (Alternatively, refrigerate until ready to serve.)

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 12 eggs
  • 1/2 cup nonfat plain Greek yogurt
  • 2 tablespoons brined capers drained and chopped, plus more for garnish
  • 2 tablespoons lemon juice
  • 1 tablespoon Dijon mustard
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • 1/2 teaspoon fine sea salt
  • 1/8 teaspoon ground black pepper