EATING
Southwestern deviled eggs
Southwestern deviled eggs
Ingredients
| 6 | large eggs |
| 2 tablespoons |
light mayonnaise |
| 2 tablespoons | salsa |
| 1 tablespoon | nonfat plain Greek yogurt |
| 2 tablespoons | scallions, finely chopped |
| 1/2 teaspoon | ground cumin |
| Freshly ground black pepper, to taste | |
| 1 tablespoon | finely grated reduced-fat cheddar cheese |
Directions
Place eggs in a single layer in a saucepan with enough cold water to cover; bring to a boil over high heat. Immediately remove from the heat. Cover and let stand 15 minutes. Drain; run under cold running water.
Peel the eggs and cut in half lengthwise. Remove the yolks. Discard one yolk. Mash remaining yolks with mayonnaise, salsa, yogurt, 1 tablespoon scallions, cumin, and pepper in medium bowl until well mixed. Spoon the mixture into the egg white halves. Top evenly with the cheese and sprinkle with the remaining 1 tablespoon scallions. Place eggs on a plate, cover loosely with plastic wrap, and chill until ready to serve.
12
Servings
10 minutes
Prep Time
20 minutes
Cook Time
Nutrition facts
| Serving Size | 1 filled egg half |
| Calories | 45 |
| Fat | 3 g |
| Sat Fat | 1 g |
| Trans Fat | 0 g |
| Cholesterol | 90 mg |
| Sodium | 70 mg |
| Carbohydrate | 1 g |
| Fiber | 0 g |
| Protein | 3 g |
