Nutrition per serving may change if servings are adjusted.
12 hard-boiled eggs, (see Tip)
½ cup fresh breadcrumbs, (see Tip)
¼ cup reduced-fat sour cream
2 tablespoons chopped fresh parsley
1 tablespoon chopped capers
1 teaspoon lemon juice
½ teaspoon anchovy paste
Salt and freshly ground pepper to taste
Sliced pitted black olives for garnish
Halve eggs. Scoop out yolks, reserving 6 for another use. Mash the remaining 6 yolks in a small bowl. Mix in breadcrumbs, sour cream, parsley, capers, lemon juice and anchovy paste. Season with salt and pepper. Spoon the yolk mixture into the hollows in the egg whites and garnish each egg with an olive slice. Arrange on a platter.
Make Ahead Tip: Cover and refrigerate for up to 2 days.
Tips: To hard-boil eggs: Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and cover the eggs with cold water. Let stand until cool enough to handle before peeling.
To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about ⅓ cup crumbs.
32 calories;2 g fat(1 g sat); 0 g fiber; 1 g carbohydrates; 3 g protein; 11 mcg folate; 47 mg cholesterol; 0 g sugars; 0 g added sugars; 98 IU vitamin A; 1 mg vitamin C; 13 mg calcium; 0 mg iron; 76 mg sodium; 39 mg potassium