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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 14 |
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$2,500.00 Grand Prize Winner. Grilled peppers, fresh tomatoes, and greek yogurt perk up deviled eggs for a zesty taste served in tomatoes and peppers. Each serving is 2. This came from Better Homes & Gardens. I have not tried this, just posting for easy finding. Ingredients:
4 jalapenos |
4 small roma tomatoes, halved |
8 hard-boiled eggs, peeled and halved |
1/2 cup plain greek yogurt |
2 tablespoons snipped fresh cilantro |
1/4 cup thinly sliced green onion |
1 ounce ranch dressing mix |
3 tablespoons olive oil |
4 garlic-stuffed olives, sliced (optional) |
Directions:
1. Coat a small skillet with vegetable oil; heat over medium heat. Cook peppers for 5 minutes, turning ocassionally, 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.
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