Devilled Stuffed Eggs with Capers
Serves 8
Prep Time 15 mins
Cooking 15 mins
Level low
Ingredjenti
- 4, large Eggs
- 2 tbsp Greek Yogurt
- 1/4 tsp Dijon Mustard
- 1 tbsp capers, rinsed and chopped Capers
- Bżar
Place eggs into a medium sauce pot and bring to boil. Remove from heat and cover for 15 minutes. Drain and transfer the eggs to ice cold water, let them stand until cool. Peel the eggs gently and cut in halves lengthwise. Transfer 3 yolks to a medium bowl and mash with a fork until smooth. Reserve the remains yolks for other recipes. Stir in yogurt, mustard, capers and pepper. Blend well. Spoon filling into the egg whites and refrigerate for an hour. Garnish with capers before serving.
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