4H-E-B Extra Large Whole Eggs,
1Tbsp.H-E-B Plain Nonfat Greek Yogurt,
1Tbsp.H-E-B Chipotle Salsa,
1Tbsp.cilantro, fine chopped,
1/4c.red onion, fine chopped,
1Place eggs in a 1-quart saucepan and add enough cold water to cover eggs. Bring to a boil over medium heat, cover, reduce heat to low, and cook 13 minutes. Cool eggs in cold water and peel under running cold water.
2Cut eggs in half lengthwise and carefully remove yolks to a small bowl or food processor. Place egg white halves on a platter and set aside.
3Mash yolks to a smooth consistency. Add yogurt, chipotle salsa, cilantro and celery, and blend or process to a smooth texture. Place in a small zipper bag, seal, cut a corner tip and evenly fill the egg white halves. Top each with a sprinkle of red onion. Cover with plastic wrap and chill until ready to serve.
Serving size: 2 filled halves, Calories: 100, Total Fat: 5g, Saturated Fat: 1.5g, Sodium: 240mg, Carbohydrates: 4g, Dietary Fiber: 1g, Protein: 8g