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.
Nutrition per serving may change if servings are adjusted.
12 large eggs
¼ cup nonfat plain Greek yogurt
¼ cup mayonnaise
2 tablespoons finely chopped chipotle peppers in adobo (see Tip)
2 tablespoons finely chopped canned green chiles
1 tablespoon minced shallot
2 teaspoons Dijon mustard
1 teaspoon white-wine vinegar
¼ teaspoon salt
¼ teaspoon ground pepper
24 fresh cilantro leaves
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.
47 calories;3 g fat(1 g sat); 0 g fiber; 1 g carbohydrates; 3 g protein; 12 mcg folate; 94 mg cholesterol; 1 g sugars; 0 g added sugars; 148 IU vitamin A; 0 mg vitamin C; 16 mg calcium; 0 mg iron; 86 mg sodium; 39 mg potassium