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Texas Caviar Deviled Eggs

Source of Recipe

From "South's Best Butts" by Matt Moore


Recipe Introduction

"Greek yogurt, instead of mayo, serves as the base for this decadent mouthful. Since I've saved you a few calories with that substitution, feel free to spice things up a bit by adding a liberal amount of diced jalapeño."

List of Ingredients

â—¦ 12 large eggs
â—¦ â…“ cup fat-free Greek yogurt
â—¦ 2 ounces â…“-less-fat cream cheese
â—¦ 3 tablespoons chopped roasted red bell pepper
â—¦ 1 scallion, minced
â—¦ 1 tablespoon chopped fresh parsley
â—¦ 1 tablespoon minced pickled jalapeño chile
â—¦ 1 tablespoon chopped fresh cilantro
â—¦ 1 teaspoon Italian dressing mix
â—¦ 1 teaspoon Dijon mustard
â—¦ â…› teaspoon salt
â—¦ Canned black-eyed peas
â—¦ Fresh cilantro leaves


Recipe

Place the eggs in a single layer in a stainless steel saucepan. (Do not use nonstick.) Add water to a depth of 3 inches. Bring to a rolling boil; cook 1 minute. Cover, remove from heat, and let stand 10 minutes. Drain.

Place the eggs under cold running water until just cool enough to handle. Tap the eggs on the counter until cracks form; peel. Slice the eggs in half lengthwise, and carefully remove the yolks. Mash together the yolks, yogurt, and next 9 ingredients until smooth, using a fork.

Spoon the yolk mixture into the egg white halves. Top with the black-eyed peas and the fresh cilantro leaves. Serve immediately, or cover and chill one hour before serving.

Makes 2 dozen