Pimiento Cheese Deviled Eggs
1 dozen large eggs
1/4 cup finely chopped bottled roasted red bell peppers (about 2 ounces)
1/4 cup 2% plain Greek yogurt
1 tsp hot sauce
1 tsp Worcestershire sauce
1/4 tsp kosher salt
1/4 tsp pepper
1oz shredded aged white cheddar cheese
2 Tbsp. chopped toasted pecans
Place 12 eggs in a large saucepan. Cover with cold water until eggs are covered by 1-inch. Bring water to a rolling boil. Remove from heat, cover, and let sit for 13 minutes.
Drain and place eggs in an ice bath for about 1 minute to cool. Slice eggs in half lengthwise, and remove yolks.
Mash 10 egg yolks with Greek yogurt, hot sauce, Worcestershire sauce, salt & pepper, to a smooth consistency. (You can discard the last 2 yolks.) Next, stir in roasted red bell peppers and shredded cheese.
Divide mixture among whites & top with toasted pecans.
Makes 24 servings
Serving Size: ½ egg
Saturated Fat: 1.0g
Polyunsaturated Fat: 0.3g
Monounsaturated Fat: 0.5g
Modified from http://www.myrecipes.com/recipe/pimiento-cheese-deviled-eggs