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Parmesan-Caper Deviled Eggs


Ingredients

12 large eggs
¼ cup nonfat plain Greek yogurt
¼ cup mayonnaise
¼ cup grated Parmesan cheese
1 tablespoon capers, rinsed
1 tablespoon minced shallot
2 teaspoons Dijon mustard
1 teaspoon white-wine vinegar
¼ teaspoon salt
¼ teaspoon ground pepper
4 grape tomatoes, sliced

 

Directions :

  1. 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.
  2. 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.
  3. Spoon about 1 tablespoon of the filling into each egg white half. Just before serving, top each with a slice of tomato.

 

Source : allrecipes.com

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