- 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.