Nutrition per serving may change if servings are adjusted.
12 large eggs
¼ cup nonfat plain Greek yogurt
¼ cup mayonnaise
¼ cup grated Parmesan cheese
1 tablespoon capers, rinsed
1 tablespoon minced shallot
2 teaspoons Dijon mustard
1 teaspoon white-wine vinegar
¼ teaspoon salt
¼ teaspoon ground pepper
4 grape tomatoes, sliced
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 the hot water and cover the eggs with ice-cold water. Let stand until cool enough to handle.
Peel the eggs and halve lengthwise with a sharp knife. Gently remove the yolks and place in a food processor. Add yogurt, mayonnaise, Parmesan, capers, shallot, mustard, vinegar, salt and pepper and process until smooth.
Spoon about 1 tablespoon of the filling into each egg white half. Just before serving, top each with a slice of tomato.
Make Ahead Tip: Loosely cover and refrigerate for up to 1 day.
51 calories;3 g fat(1 g sat); 0 g fiber; 1 g carbohydrates; 4 g protein; 12 mcg folate; 95 mg cholesterol; 1 g sugars; 0 g added sugars; 168 IU vitamin A; 0 mg vitamin C; 23 mg calcium; 0 mg iron; 96 mg sodium; 46 mg potassium