DEVILED EGGS WITH CUCUMBER, DILL, AND CAPERS
A mix of Dijon mustard, briny capers, chopped cucumber, and dill brings unexpected flavor and crunch to deviled eggs. It's easy to forget that these cocktail snacks are low in fat -- not to mention high in protein and calcium.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Deviled Egg Recipes
Yield Makes 16
Number Of Ingredients 7
Steps:
- Prepare an ice-water bath. Place eggs in a medium saucepan, and add cold water to cover by 1 inch. Bring to a boil. Cover, and remove from heat. Let stand for 13 minutes. Drain, and transfer eggs to ice-water bath; let stand until cool.
- Peel eggs, and cut in half lengthwise. Transfer 3 yolks to a medium bowl, and mash with a fork until smooth; reserve remaining yolks for another use. Stir in yogurt, mustard, pepper, chopped dill, capers, and cucumber. Spoon filling into egg whites. Refrigerate until set, about 15 minutes or up to 1 hour. Garnish with dill sprigs just before serving.
Nutrition Facts : Calories 45 g, Cholesterol 77 g, Fat 1 g, Protein 6 g, Sodium 134 g
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Gaming Robin
[email protected]I'm always looking for new deviled egg recipes, and this one definitely didn't disappoint! The cucumber, dill, and capers give these deviled eggs a unique and delicious flavor. I'll definitely be making them again for my next party.
Nakul Chaulagain
[email protected]I was a bit hesitant to try this recipe because I'm not a huge fan of capers, but I'm so glad I did! The capers add a subtle briny flavor that really complements the other ingredients. I also love the crunch of the cucumber and dill. These deviled eg
Mohammad Kaif
[email protected]These deviled eggs are the perfect summer appetizer! They're light, refreshing, and full of flavor. I love the pop of color from the cucumber and capers.
Fanny Falconi
[email protected]I've been making deviled eggs for years, but this recipe with cucumber, dill, and capers is a game-changer! The combination of flavors is delightful and refreshing, and the crunch of the cucumber and capers adds a nice texture. My guests raved about