Olives, capers, radishes, and anchovy add exceptional flavor to the filling in these deviled eggs.
Halve eggs and remove yolks; set whites aside. For filling, mash egg yolks in a medium bowl. Add olive, caper, radish, and anchovy; mix until combined. Stir in mayonnaise, yogurt, and pepper until well combined.
Spoon filling into egg white halves, mounding slightly. Cover filled eggs and chill up to 24 hours. If desired, garnish with thin radish slices before serving. Makes 12 servings.
Prepare the recipe five times.