Ranch Deviled Eggs

By ClaudiaJan

Ingredients

• 4 jalapeno peppers*
• 4 roma tomatoes, halved
• 8 hard-cooked eggs, peeled and halved
• 1/2 cup plain Greek yogurt
• 2 tablespoons snipped fresh cilantro
• 1/4 cup thinly sliced green onions
• 1 1 ounce package ranch dry salad dressing mix
• 3 tablespoons olive oil
• 4 garlic-stuffed green olives, sliced (optional)

Details

Servings 14
Adapted from bhg.com

Preparation

Step 1

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.