Triple Pickle Deviled Eggs |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
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.
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