Chipolte-Lime Deviled Eggs |
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Prep Time: 8 Minutes Cook Time: 4 Minutes |
Ready In: 12 Minutes Servings: 6 |
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I found that site when looking for South Beach Phase 1 Recipes. This recipe is acceptable for all phases of South Beach. Ingredients:
6 eggs (preferably about a week old) |
2 tablespoons mayonnaise |
2 tablespoons plain fat-free yogurt (i used my favorite greek yogurt) |
2 tablespoons fresh lime juice |
1 tablespoon yellow mustard (not dijon) |
1/4 teaspoon ground chipotle chili pepper (could substitute hot paprika for a slightly different taste) |
1/2 teaspoon salt (i used vege-sal.) |
2 green onions, green part only, finely chopped |
Directions:
1. First, make hard-boiled eggs.
2. Let eggs cool, then peel and cut in half crosswise.
3. While eggs are cooling, slice green onions, and finely chop.
4. When eggs are cool, carefully remove yolks and put into small bowl.
5. Mash yolks well with a fork.
6. Mix together lime juice and Chipotle chile powder. (If you don't do this, you'll have large flecks of chile powder in the deviled yolk mixture. The chile powder won't dissolve completely, but adding it to the lime juice does make it blend in better.)
7. Add lime-Chipotle mixture to mashed yolks, then stir in mayo, mustard, plain yogurt, salt, and half the chopped green onions.
8. Taste for seasoning to see if you want more mustard, Chipotle chile powder, or salt.
9. Stir until mixture is well combined.
10. Arrange egg white halves on serving plate.
11. Use a rubber scraper to scoop yolk mixture into a small plastic bag.
12. Cut a small piece off one corner of the bag and squeeze from the top to force the yolk mixture out the hole, into the egg halves. (This can also be done with a spoon or a cake decorating tool.)
13. When all egg white shells are filled with deviled yolk mixture, sprinkle with remaining chopped green onions.
14. Serve immediately.
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