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


Calories 48
Fat 3.3g
Saturated Fat 1.0g
Polyunsaturated Fat 0.3g
Monounsaturated Fat 0.5g
Cholesterol 91mg
Sodium 59.9mg
Potassium 15.0mg
Carbohydrate 1.0g
Fiber 0.2g
Sugar 0.3g
Protein 3.7g

Modified from