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.
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.
1/2 medium-fat meat