For a Southwestern twist, this healthy deviled egg recipe is flavored with smoky chipotle pepper and tangy green chiles. To keep calories in check, we swapped out half the full-fat mayo for nonfat Greek yogurt.

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 2015




Ingredient Checklist


Instructions Checklist
  • Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out the hot water and cover the eggs with ice-cold water. Let stand until cool enough to handle.

  • Peel the eggs and halve lengthwise with a sharp knife. Gently remove the yolks and place in a food processor. Add yogurt, mayonnaise, chipotle, green chiles, shallot, mustard, vinegar, salt and pepper and process until smooth.

  • Spoon about 1 tablespoon of the filling into each egg white half. Top each with a cilantro leaf.


Make Ahead Tip: Loosely cover and refrigerate for up to 1 day.

Look for small cans of smoked chipotle peppers in adobo sauce near other Mexican ingredients in well-stocked supermarkets. Once opened, refrigerate for up to 2 weeks or freeze for up to 6 months.

Nutrition Facts

47 calories; protein 3.4g 7% DV; carbohydrates 0.9g; exchange other carbs; dietary fiber 0.1g; sugars 0.6g; fat 3.2g 5% DV; saturated fat 0.9g 5% DV; cholesterol 93.8mg 31% DV; vitamin a iu 148.1IU 3% DV; vitamin c 0.3mg 1% DV; folate 11.9mcg 3% DV; calcium 15.9mg 2% DV; iron 0.3mg 2% DV; magnesium 3mg 1% DV; potassium 39.1mg 1% DV; sodium 86.4mg 4% DV; thiaminmg 2% DV.