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.

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 2015


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

50.7 calories; protein 3.7g 7% DV; carbohydrates 1.1g; exchange other carbs; dietary fiber 0.1g; sugars 0.7g; fat 3.4g 5% DV; saturated fat 1g 5% DV; cholesterol 94.6mg 32% DV; vitamin a iu 168.1IU 3% DV; vitamin c 0.4mg 1% DV; folate 12mcg 3% DV; calcium 23mg 2% DV; iron 0.3mg 2% DV; magnesium 3.7mg 1% DV; potassium 45.8mg 1% DV; sodium 96.4mg 4% DV; thiaminmg 2% DV.