For an Italian twist, this healthy deviled egg recipe is flavored with capers and Parmesan cheese. To keep calories in check, we swapped out half the full-fat mayo for nonfat Greek yogurt. Source: EatingWell Magazine, May/June 2015

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

51 calories; 3.4 g total fat; 1 g saturated fat; 95 mg cholesterol; 96 mg sodium. 46 mg potassium; 1.1 g carbohydrates; 0.1 g fiber; 1 g sugar; 3.7 g protein; 168 IU vitamin a iu; 12 mcg folate; 23 mg calcium; 4 mg magnesium;