|1 tablespoon||nonfat plain Greek yogurt|
|2 tablespoons||scallions, finely chopped|
|1/2 teaspoon||ground cumin
|Freshly ground black pepper, to taste|
|1 tablespoon||finely grated reduced-fat cheddar cheese|
Place eggs in a single layer in a saucepan with enough cold water to cover; bring to a boil over high heat. Immediately remove from the heat. Cover and let stand 15 minutes. Drain; run under cold running water.
Peel the eggs and cut in half lengthwise. Remove the yolks. Discard one yolk. Mash remaining yolks with mayonnaise, salsa, yogurt, 1 tablespoon scallions, cumin, and pepper in medium bowl until well mixed. Spoon the mixture into the egg white halves. Top evenly with the cheese and sprinkle with the remaining 1 tablespoon scallions. Place eggs on a plate, cover loosely with plastic wrap, and chill until ready to serve.
|Serving Size||1 filled egg half|
|Sat Fat||1 g|
|Trans Fat||0 g|