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 :
- 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.
- 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.
- 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
