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Southwestern Deviled Eggs

Southwestern Deviled Eggs

Ingredients

6 large eggs
2 tablespoons
light mayonnaise
2 tablespoons salsa 
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 
   

Directions

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.

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12

Servings

10 minutes

Prep Time

20 minutes

Cook Time


Nutrition Facts

Serving Size 1 filled egg half
Calories 45     
Fat 3 g
Sat Fat 1 g
Trans Fat 0 g
Cholesterol 90 mg
Sodium 70 mg
Carbohydrate 1 g
Fiber 0 g
Protein 3 g
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