DEVILED EGGS WITH CUCUMBER, DILL AND CAPERS

DEVILED EGGS WITH CUCUMBER, DILL AND CAPERS image

Categories Egg

Yield 16 egg halves

Number Of Ingredients 8

8 large eggs
1/4 cup nonfat Greek yogurt
1/2 teaspoons Dijon mustard
1/4 teaspoon freshy ground balck pepper
1 tablespoon chopped fresh dill, plus sprigs for garnish
2 tablespoons brine-packed capers, rinsed and chopped
1/2 English cucumber, peeled, seeded and diced 91/2 cup)
Salt to taste(optional)

Steps:

1. Put eggs into saucepan, add cold water to cover; bring to a boil. Cover, then remove from heat. Let stand for 13 minutes. Transfer eggs to ice-water bath until cool. 2. Peel eggs and cut in half lengthwise. Transfer 3 yolks to amedium-sized bolw. Mash yolks witha fork until smooth. 3. Stir in yogurt, mustard, pepper, 1 tablespoon dill, capers and cucmber. Salt to taste. Spoon filling into egge whites. Refrigerate until set; garnish with dill sprigs