Salsa Senorita Deviled Eggs with Pickled Jalapenos

Salsa Senorita Deviled Eggs with Pickled Jalapenos

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Salsa Senorita's Deviled Eggs with Pickled Jalapenos

8 large eggs

¼ cup finely chopped red onion

2 tablespoons plain 2% reduced-fat Greek yogurt

1 tablespoons mayonnaise

2 teaspoons Dijon mustard

1 tablespoon Salsa Senorita (any variety)

¼ teaspoon freshly ground black pepper

1/8 teaspoon kosher salt

2 tablespoons finely chopped pickled jalapenos

Use a steamer pan to steam eggs.  This makes perfectly cooked and easy to peel eggs.  Bring water to a boil over medium high heat.  Steam eggs, covered 16 minutes.  Remove from heat and place eggs in a large ice water-filled bowl for 3 minutes.  Combine yogurt, mayonnaise, mustard, Salsa Senorita, pepper and salt, stirring well.  Peel eggs; discard shells.  Slice eggs in half lengthwise.  Add 6 yolks to yogurt mixture. Mash with a fork until very smooth stir in red onion and spoon mixture into egg white halves (about 1 tablespoon in each half).  Garnish egg halves with pickled jalapenos.

*Reducing the egg yolks from 8 to 6 and using Greek yogurt will reduce the fat content of this recipe.

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