Whether on a beautiful scalloped plate or sitting in a plastic container on the picnic table, deviled eggs always a good choice for gatherings. Give your classic deviled eggs a new twist with the addition of capers, bread-and-butter pickles, and pickled okra.
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
How to Make It
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.
Place eggs under cold running water until just cool enough to handle. Tap eggs on the counter until cracks form; peel.
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.