BBQ Deviled Eggs
Prep: 20 minutes plus standing and chilling
Cook: 10 minutes • Serves: 12
1/2 cup shredded Cheddar cheese
1/3 cup mayonnaise
1/4 cup plus 2 tablespoons barbeque sauce
2 green onions, thinly sliced
2 tablespoons finely chopped red onion
1 tablespoon chopped fresh cilantro
1. Place eggs in saucepot large enough to hold them in single layer; add enough water to cover. Heat water to a boil over medium-high heat; immediately remove saucepot from heat, cover and let stand 15 minutes. Drain immediately, then place in large bowl filled with ice and cold water; let stand 10 minutes.
2. Peel eggs; cut each egg in half lengthwise. Carefully remove yolks and place in medium bowl; place egg white halves on serving platter. With fork, mash yolks until smooth; stir in cheese, mayonnaise and 1/4 cup barbeque sauce. Evenly spoon yolk mixture into egg white halves; cover with plastic wrap and refrigerate at least 1 hour or up to 1 day.
3. Serve deviled eggs drizzled with remaining 2 tablespoons barbeque sauce sprinkled with onions and cilantro. Makes 24 deviled eggs.
Approximate nutritional values per serving (2 deviled eggs):
154 Calories, 12g Fat, 3g Saturated Fat, 194mg Cholesterol, 219mg Sodium,
5g Carbohydrates, 0g Fiber, 4g Sugars, 3g Added Sugars, 8g Protein