Ingredients

8 large eggs

1/4 cup nonfat Greek yogurt

1/2 teaspoons Dijon mustard

1/4 teaspoon freshy ground balck pepper

1 tablespoon chopped fresh dill, plus sprigs for garnish

2 tablespoons brine-packed capers, rinsed and chopped

1/2 English cucumber, peeled, seeded and diced 91/2 cup)

Salt to taste(optional)

Preparation

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