Triple Pickle Deviled Eggs

Yield: Makes 2 dozen
 

Ingredients

• 12  large eggs
• 1/3  cup  fat-free Greek yogurt
• 2  ounces  1/3-less-fat cream cheese
• 3  tablespoons  chopped bread-and-butter pickles
• 2  tablespoons  chopped capers
• 1  tablespoon  chopped fresh parsley
• 1  teaspoon  Dijon mustard
• 1/8  teaspoon  salt
• Pickled okra slices

Preparation

1. Place eggs in a single layer in a stainless steel saucepan. (Do not use nonstick.) Add water to depth of 3 inches. Bring to a rolling boil; cook 1 minute. Cover, remove from heat, and let stand 10 minutes. Drain.

2. Place eggs under cold running water until just cool enough to handle. Tap eggs on the counter until cracks form; peel.

3. Slice eggs in half lengthwise, and carefully remove yolks. Mash together yolks, yogurt, and next 6 ingredients until smooth using a fork. Spoon yolk mixture into egg white halves. Top with pickled okra slices. Serve immediately, or cover and chill 1 hour before serving.