Parmesan-Caper Deviled Eggs

Parmesan-Caper Deviled Eggs

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From: EatingWell Magazine, May/June 2015

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.

Ingredients 24 servings

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Original recipe yields 24 servings
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  • 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

Preparation

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  1. 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.
  2. 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.
  3. 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 information

  • Serving size: ½ egg
  • Per serving: 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
  • Carbohydrate Servings: 0
  • Exchanges: ½ medium-fat meat

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