Chipotle Deviled Eggs

• 12 Eggs
• 3 tablespoon Sour Cream low-fat
• 3 tablespoons Mayonnaise
• 1/2 teaspoon salt
• 1/2 teaspoon dejon mustard (optional)
• 2 tablespoon chipotle puree ( add to blender to make puree)
• 1 teaspoon garlic minced
• 2 tablespoon green onions thinly sliced
• 1/2 cup tomatoes diced 1/4 inch
• 1 tablespoon white onion minced
• 2 tablespoon cilantro minced
• 1 tablespoon chipotle puree

1. Boil eggs; bring water to a boil with the eggs in the water, turn off heat and let sit for 12 minutes. Peel under cool water.
2. Cut the eggs in half and remove the yolks to a mixing bowl, return white to the refrigerator.
3. Mash egg yolks until smooth. Mix in sour cream, mayo, salt, mustard, chipotle puree and garlic mix until smooth. Stir in green onions.
4. Spoon the yolk mixture into a pastry bag or plastic ziplock (corner cut off to make a funnel) and fill the egg halves.
5. Make the topping, in a small bowl, mix together tomatoes, onion, cilantro and puree. Top each egg half with 1 teaspoon of the tomato mixture.

eggs, sour cream, mayonnaise, salt, dejon mustard, puree, garlic, green onions, tomatoes, white onion, cilantro, chipotle puree

Taken from www.epicurious.com/recipes/member/views/chipotle-deviled-eggs-5d0bf64de866bd1bda9dd0a9 (may not work)