Chipolte-Lime Deviled Eggs

Name: Chipolte-Lime Deviled Eggs
Prep time: 8 min
Cook time: 12 min
Total time: 20 min
Yield: 6 serving(s)
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

Submitted by Mrs. Hughes

"This recipe came from http://kalynskitchen.blogspot.com/2008/04/taste-of-yellow-chipotle-lime-deviled.html. I found that site when looking for South Beach Phase 1 Recipes. This recipe is acceptable for all phases of South Beach."

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Ready In:: 20mins
Ingredients:: 8
Serves:: 6

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

First, make hard-boiled eggs.
Let eggs cool, then peel and cut in half crosswise.
While eggs are cooling, slice green onions, and finely chop.
When eggs are cool, carefully remove yolks and put into small bowl.
Mash yolks well with a fork.
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.)
Add lime-Chipotle mixture to mashed yolks, then stir in mayo, mustard, plain yogurt, salt, and half the chopped green onions.
Taste for seasoning to see if you want more mustard, Chipotle chile powder, or salt.
Stir until mixture is well combined.
Arrange egg white halves on serving plate.
Use a rubber scraper to scoop yolk mixture into a small plastic bag.
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.)
When all egg white shells are filled with deviled yolk mixture, sprinkle with remaining chopped green onions.
Serve immediately.

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RECIPE SUBMITTED BY

Mrs. Hughes

United States

I love to cook healthy, but I want it to be easy and delicious! HA! I like cooking with an instant pot and the crockpot. Cooking in the oven is great...as long as I don't have to do a lot of prep work to get it in the oven. I am a teacher and don't have time for complicated and time consuming recipes during the school year. During the summer, it's a different story. I'll cook those complicated and time consuming recipes. I have a bit more time for that. I like a good farmer's market where I can get fresh vegetables Because, let's face it, those farmer's market vegetables just taste better! Nothing beats fresh fruits and vegetables and summer is the best time to enjoy those. I really enjoy cooking for my husband and family, gatherings with friends and family, church and work potlucks, and anyone else who needs something to eat. hahaa I like trying new and always delight in finding a new treasure to add to the recipe box. My mother was a fantastic cook! I've never had fried chicken as good as hers. Her chocolate pie was the absolute best. She made the best lasagna, chicken and dressing, chicken pot pie, Christmas candy, cakes, and pies. Although mom and I cook differently, I learned so much from her about cooking good food. So, really I owe my cooking skills to my mom.

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