Deviled Eggs With Cucumber, Dill And Capers

1. 1

   1. Put eggs into saucepan, add cold water to cover; bring to a boil. Cover, then remove from heat. Let stand for 13 minutes. Transfer eggs to ice-water bath until cool.

2. 2

   2. Peel eggs and cut in half lengthwise. Transfer 3 yolks to amedium-sized bolw. Mash yolks witha fork until smooth.

3. 3

   3. Stir in yogurt, mustard, pepper, 1 tablespoon dill, capers and cucmber. Salt to taste. Spoon filling into egge whites. Refrigerate until set; garnish with dill sprigs

* Per serving · 4 servings · Values may vary.

No additional tips available.