Texas Caviar Deviled Eggs

Photo: Becky Luigart-Stayner; Styling: Lydia DeGaris Pursell
Recipe from Southern Living

More From Southern Living


Ingredients

  • 12 large eggs
  • 1/3 cup fat-free Greek yogurt
  • 2 ounces 1/3-less-fat cream cheese
  • 3 tablespoons chopped roasted red bell pepper
  • 1 green onion, minced
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon minced pickled jalapeño pepper
  • 1 tablespoon chopped fresh cilantro
  • 1 teaspoon Italian dressing mix
  • 1 teaspoon Dijon mustard
  • 1/8 teaspoon salt
  • Canned black-eyed peas
  • Fresh cilantro leaves

Preparation

  1. 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. 2. Place eggs under cold running water until just cool enough to handle. Tap eggs on the counter until cracks form; peel.
  3. 3. Slice eggs in half lengthwise, and carefully remove yolks. Mash together yolks, yogurt, and next 9 ingredients until smooth using a fork. Spoon yolk mixture into egg white halves. Top with black-eyed peas and fresh cilantro leaves. Serve immediately, or cover and chill 1 hour before serving.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Texas Caviar Deviled Eggs Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Do you love cookies?

Cookie Countdown
We do too! Get your favorite holiday cookies delivered to your inbox.(Nov.-Dec.)
We Respect Your Privacy. Privacy Policy