Tex-Mex Deviled Eggs
.
Yield
12 servingsPrep
10 minCook
0 minReady
20 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
eggs
hard-cooked, peeled |
|
| 1 | tablespoon |
scallions, spring or green onions
diced |
|
| 1 | tablespoon |
cilantro
fresh, chopped |
|
| 1 | small |
serrano chiles
or jalapeño pepper, seeded and finely chopped |
*
|
| ¼ | cup | mayonnaise, light |
*
|
| 1 | teaspoon | prepared mustard |
|
| ½ | teaspoon | salt |
|
| ¼ | cup |
cheddar cheese, reduced-fat
about 1 ounce |
* |
| 1 | x | chili powder |
*
|
Low Fat, Low in Saturated Fat, Trans-fat Free, Low Carb, Sugar-Free
Directions
Cut eggs in half crosswise; carefully remove yolks.
Mash yolks, and stir in green onions and next 5 ingredients.
Spoon into egg whites; sprinkle with cheese and chili powder.
Cover and chill.
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