Ingredients Jump to Instructions ↓

  1. 12 large eggs

  2. 1/3 cup plain Greek yogurt (or regular yogurt)

  3. 2 ounces cream cheese (neufchatel)

  4. 3 tablespoons chopped roasted red peppers (or pimientos)

  5. 1 green onion , minced

  6. 1 tablespoon chopped fresh parsley

  7. 1 tablespoon minced pickled jalapeno pepper

  8. 1 tablespoon chopped fresh cilantro

  9. 1 teaspoon Italian salad dressing mix

  10. 1 teaspoon Dijon mustard

  11. 1/8 teaspoon salt

  12. canned black-eyed peas

  13. fresh cilantro leaves

Instructions Jump to Ingredients ↑

  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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