Texas Caviar Deviled Eggs |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 12 |
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Combining Texas caviar with deviled eggs to make a great appetizer or party food. Adapted from Southern Living magazine. Ingredients:
12 large eggs |
1/3 cup plain greek yogurt (or regular yogurt) |
2 ounces cream cheese (neufchatel) |
3 tablespoons chopped roasted red peppers (or pimientos) |
1 green onion, minced |
1 tablespoon chopped fresh parsley |
1 tablespoon minced pickled jalapeno pepper |
1 tablespoon chopped fresh cilantro |
1 teaspoon italian salad dressing mix |
1 teaspoon dijon mustard |
1/8 teaspoon salt |
canned black-eyed peas |
fresh cilantro leaves |
Directions:
1. Place eggs in a single layer in a stainless steel saucepan. (Do not use nonstick.) Add water to depth of 3 inches. Bring to a rolling boil; cook 1 minute. Cover, remove from heat, and let stand 10 minutes. Drain.
2. Place eggs under cold running water until just cool enough to handle. Tap eggs on the counter until cracks form; peel.
3. Slice eggs in half lengthwise, and carefully remove yolks. Mash together yolks, yogurt, and next 9 ingredients(through salt) until smooth using a fork.
4. Spoon yolk mixture into egg white halves.
5. Top with black-eyed peas and fresh cilantro leaves.
6. Serve immediately, or cover and chill 1 hour before serving.
7. Enjoy!
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