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Ingredients
- 4 jalapeno peppers
- 4 small 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 oz. pkg. ranch salad dressing mix
- 3 tablespoons olive oil
- 4 garlic-stuffed green olives, sliced (optional)
Preparation
Step 1
Coat a small skillet with olive oil, heat over medium heat. Cook peppers for 5 minutes, turning occasionally, until lightly charred. Cool.
Halve peppers; remove seeds and membranes. Scoop out tomato halves. Set halves aside.
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.
Cover and chill up to 8 hours. Top with olive slices, if you like.