Deviled Eggs With Cucumber, Dill And Capers

• 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)

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

eggs, yogurt, mustard, pepper, fresh dill, capers, cucumber, salt

Taken from www.epicurious.com/recipes/member/views/deviled-eggs-with-cucumber-dill-and-capers-51593131 (may not work)