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.
1720 Valley View Drive