Deviled eggs get a fresh twist with this Deviled Eggs with Cucumber, Dill, and Capers recipe. Combining the creaminess of Greek yogurt with the tangy flavors of capers and the refreshing crunch of cucumber, this healthy version of a classic dish is perfect for gatherings or as a tasty snack. It’s light, flavorful, and full of protein.
Deviled Eggs with Cucumber, Dill, and Capers
Course: AppetizersCuisine: American16
halves15
minutes10
minutes60
kcalDelicate baked trout served with a crisp and refreshing slaw of broccoli, apple, and fennel for a perfect balance of flavors.
Ingredients
8 large eggs
1/4 cup nonfat Greek yogurt
1/2 teaspoon Dijon mustard
1/4 teaspoon freshly ground pepper
1 tablespoon chopped fresh dill, plus sprigs for garnish
2 tablespoons brine-packed capers, rinsed and chopped
1/2 English cucumber, peeled, seeded, and diced (1/2 cup)
Directions
- Place the eggs in a large saucepan and cover with water. Bring to a boil over medium-high heat, then reduce heat to low and simmer for 10 minutes. Transfer the eggs to an ice bath to cool completely.
- Peel the eggs and cut them in half lengthwise. Remove the yolks and place them in a medium bowl.
- Add the Greek yogurt, Dijon mustard, and freshly ground pepper to the egg yolks. Mash until smooth and creamy.
- Stir in the chopped dill, capers, and diced cucumber, mixing until well combined.
- Spoon the filling back into the egg whites and garnish each egg with a sprig of dill.
- Serve chilled and enjoy as a flavorful appetizer or snack.
Notes
- Nutrition Facts (Per Serving):
Fat: 4 g
Saturated Fat: 1 g
Carbohydrates: 1 g
Protein: 5 g
Fiber: 0 g
Sodium: 80 mg
These Deviled Eggs with Cucumber, Dill, and Capers offer a refreshing take on the traditional deviled eggs. With their light, tangy flavors, they make the perfect appetizer for parties, or a quick and healthy snack you can prepare in minutes.
