Servings:
14
Prep Time:
30 mins
Ingredients
-
4jalapeno peppers*see savings
-
4roma tomatoes, halvedsee savings
-
8hard-cooked eggs, peeled and halvedsee savings
-
1/2 cupplain Greek yogurtsee savings
-
2 tablespoonssnipped fresh cilantrosee savings
-
1/4 cupthinly sliced green onionssee savings
-
11 ounce package ranch dry salad dressing mixsee savings
-
3 tablespoonsolive oilsee savings
-
4garlic-stuffed green olives, sliced (optional)see savings
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Directions
1.
Coat a small skillet with vegetable oil; heat over medium heat. Cook peppers for 5 minutes, turning occasionally, until lightly charred. Cool.
2.
Halve peppers; remove seeds and membranes. Scoop out tomato halves. Set halves aside.
3.
Remove yolks from eggs and place in a medium bowl. Add 4 of the egg white halves to bowl; mash with a fork. Stir in yogurt, cilantro, green onions, dressing mix, and oil. Spoon mixture into halved jalapenos, tomatoes, and egg whites.
4.
Cover and chill up to 8 hours. Top with olive slices, if you like. Makes 14 (2-appetizer) servings.
*
Because hot chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with chills as much possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands well with soap and water.
Nutrition information
Per serving: Calories 93, Total Fat 7 g, Cholesterol 123 mg, Sodium 192 mg, Carbohydrate 3 g, Fiber 1 g, Protein 4 g,
Percent Daily Values are based on a 2,000 calorie diet
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