Spicy Southwest Deviled Eggs

So here is what you do with all those left over Easter eggs (or you can throw them into salads which is one of my favs too).  I've tried a lot of different versions of deviled eggs and haven't had a bad egg yet (haha).  Deviled eggs are awesome because as long as you make the perfect hard boiled egg- you can do whatever you want with the rest!

Perfect Hard Boiled Eggs:

Take cold eggs and cover with cold water in a pot.  Cover the pot and bring up to a boil. As soon as it comes to a boil, shut off the heat and let sit covered for 10 mins. Then carefully remove the eggs and let sit in cold water until cool enough to handle, then either refrigerate or peel and eat!

Perfect eggs every time, with no gross grey lining in the yolk!

This recipe I went for a lighter version, but used big flavors so you wouldn't notice the lack of yolks or mayo traditionally used.  This recipe can be doubled for a larger crowd, but this worked very well for 10 people.

Ingredients

• 8 hard boiled eggs, sliced in half long ways and yolks removed and reserved
• 10 yolks (which is really 10 halves of yolks), or 5 whole yolks
• 2 tbsp of low fat mayo
• 1 tsp of prepared horseradish
• 1 tbsp of mustard (whatever you have, yellow, dijon, whole grain etc)
• 2 tbsp of roasted red pepper, chopped fine
• 2 tbsp of pickled jalapenos, chopped fine
• 1/4 cup of non fat plain yogurt
• 1 big pinch of salt (can adjust to your taste later)
• fresh cracked pepper
• a pinch (about 1/2 tsp) of garlic powder
• ground chipolte powder- sprinkle a pinch on each egg for garnish
• I also garnished with slices of jalapenos, roasted red pepper and parsley leaves (cilantro would have been nice here too)

Directions

1. After you make the hard boiled eggs and split them in half length wise, remove the yolks and set aside.
2. Add 10 yolk halves to a bowl with the rest of the ingredients, except the garnish pieces and chipolte powder.

3. Combine until smooth. Taste and see if it needs more salt- adjust to your liking.
4. Put yolk mixture in a small ziplock bag and cut off the tip to make a piping bag.  Pipe the mixture back into the hollowed out egg whites. 
5. Sprinkle a small pinch of chipolte powder in each egg and garnish to your liking.
6. Refrigerate up to a day or serve right away.