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




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

1/2 egg
51 calories; protein 3.7g; carbohydrates 1.1g; dietary fiber 0.1g; sugars 0.7g; fat 3.4g; saturated fat 1g; cholesterol 94.6mg; vitamin a iu 168.1IU; vitamin c 0.4mg; folate 12mcg; calcium 23mg; iron 0.3mg; magnesium 3.7mg; potassium 45.8mg; sodium 96.4mg.

1/2 medium-fat meat