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Name: Ranch Deviled Eggs
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 14
Cuisine: not set
Ingredients: 4 jalapeno peppers; 4 roma tomatoes halved; 8 hard-cooked eggs peeled & halved; 1/2 cup plain Greek yogurt; 2 tablespoons fresh cilantro snipped; 1/4 cup green onions thinly sliced; 1 oz ranch dry salad dressing mix; 3 tablespoons olive oil; 4 garlic-stuffed green olives sliced, optional

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INGREDIENTS

4 jalapeno peppers
4 roma tomatoes ; halved
8 hard-cooked eggs ; peeled & halved
1/2 cup plain Greek yogurt
2 tablespoons fresh cilantro ; snipped
1/4 cup green onions ; thinly sliced
1 oz ranch dry salad dressing mix
3 tablespoons olive oil
4 garlic-stuffed green olives ; sliced, optional

Servings

INSTRUCTIONS

1. Coat a small skillet with vegetable oil. Heat over medium heat. Cook the peppers for 5 minutes, turning them occasionally, until they are charred lightly. Let them cool.

2. Halve the peppers. Remove the seeds & membranes.

3. Scoop out the tomato halves & set the halves aside.

4. Remove the yolks from the eggs & place the yolks in a medium bowl. Add 4 of the egg whites to the bowl. Mash all with a fork. Stir in the yogurt, cilantro, green onions, dressing mix & olive oil. Spoon the mixture into the halved jalapenos, halved tomatoes & the remaining egg whites.

5. Cover & chill for up to 8 hours. When ready to serve, top them with some olives slices, if you like.

NOTES

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Nutrition

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Serving Size: 1 Serving (69g)
Recipe Makes: 14 Servings

Calories: 59
Calories from Fat: 35 (59%)

Amt Per Serving		% DV

	Total Fat 3.9g	5 %
	Saturated Fat 1.1g	5 %
	Monounsaturated Fat 1.7g
	Polyunsanturated Fat 0.5g
Cholesterol 121.3mg		37 %
Sodium 38.8mg		1 %
Potassium 125.8mg		3 %
Total Carbohydrate 1.9g		1 %
	Dietary Fiber 0.4g	2 %
	Sugars, other 1.5g
Protein 4g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 59

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