Chipotle-Lime Deviled Eggs

Ingredients

• 6 eggs
• 2 T mayo
• 2 T plain yogurt or Greek yogurt
• 2 T fresh lime juice
• 1 T yellow mustard, not Dijon
• 1/4 tsp. ground Chipotle chile peppers
• 1/2 tsp. salt
• 2 green onions, green part only, finely chopped

Directions

1. Start by making perfect hard-boiled eggs. Once the eggs have cooled, peel them and slice them in half crosswise.
2. As the eggs cool, cut up the green parts of the green onions, then run a chef’s knife through them until they are finely chopped.
3. When the eggs are fully cool, gently lift out the yolks and place them in a small bowl. Break them down thoroughly with a fork.
4. In a separate little mixture, combine the lime juice with the Chipotle chile powder. It will not disappear completely, but giving it a head start in the lime juice helps it spread through the filling instead of sitting in big specks.
5. Pour the lime-Chipotle mixture into the mashed yolks. Stir in the mayo, mustard, plain yogurt, salt, and 1/2 of the chopped green onions. Taste the filling and adjust with more mustard, Chipotle chile powder, or salt if you think it needs it, then keep stirring until everything is evenly mixed.
6. Set the egg white halves on a serving plate. With a rubber scraper, transfer the yolk filling into a small plastic bag. Snip a small bit from 1 corner, then press from the top of the bag so the filling pipes through the opening and into the egg halves. You can also fill them with a spoon or a cake decorating tool.
7. Once the egg whites are filled, scatter the rest of the chopped green onions over the top. Serve immediately.