Meals Matter

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Contributed By: ljville
Kalyn's Kitchen

From kalynskitchen.blogspot.com: "This recipe is perfect for any phase of the South Beach Diet, or any low-glycemic eating plan."

Ingredients

6 Eggs (preferably about a week old)

2 t Mayo

2 t Fat-free plain yogurt (I used my favorite Greek Yogurt)

2 t Fresh lime juice

1 t Yellow mustard (not Dijon)

1/4 tsp. Ground Chipotle chile powder (I used Penzeys. Use more or less to taste. Could substitute hot paprika for a slightly different taste.)

1/2 tsp. Salt (I used Vege-Sal.)

2 Green onions, green part only, finely chopped

Preparation

First, make perfect hard-boiled eggs. (See notes.) Let eggs cool, then peel and cut in half crosswise. While eggs are cooling, slice green onions, and finely chop with chef's knife. When eggs are quite 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 eggs 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.

Cook's Notes

From kalynskitchen.blogspot.com: "Eggs that are too fresh are difficult to peel, so always keep eggs in the refrigerator for a week or two before making boiled eggs. For best results, take eggs out of the refrigerator and let them come to room temperature before cooking. Put eggs in a pan large enough to hold all the eggs in a single layer, with water to cover eggs by at least an inch. Bring water to a boil. As soon as it boils, turn off heat and cover eggs. Set timer for 12 minutes. After 12 minutes, drain eggs, and add cold water with a couple of ice cubes. Let eggs cool at least 10 minutes in cold water, then drain and store in refrigerator."

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