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Mediterranean Deviled Eggs

A spin on the classic deviled egg. Substitute mayonnaise with yogurt for a lighter taste,add spinach for a touch of color and California prunes for a hint of sweetness. 

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Prep Time   30 min Serves  12


6 eggs

2/3 cups prunes

1/4 cup spinach

2 tablespoons capers

1/3 cup greek yogurt

salt and pepper to taste

sunflower sprouts for decoration


Place eggs in a medium saucepan.

Cover them with cold water to 1 inch above eggs; bring to a boil.

Then reduce heat and simmer for 10 minutes.

Cool the eggs completely.

Gently crack eggshells and peel the eggs.

Cut each egg in half lengthwise.

Remove yolks and lightly crush them.

Add Greek yogurt, chopped California prunes, chopped spinach and capers to the yolks.

Mix all ingredients into a paste, season with salt and pepper.

Fill the egg whites with paste, serve on sunflower sprouts.