Texas Caviar Deviled Eggs

• 12 large eggs
• 1/3 cup fat-free Greek yogurt
• 2 ounces 1/3-less-fat cream cheese
• 3 tablespoons chopped roasted red bell pepper
• 1 green onion, minced
• 1 tablespoon chopped fresh parsley
• 1 tablespoon minced pickled jalapeno pepper
• 1 tablespoon chopped fresh cilantro
• 1 teaspoon Italian dressing mix
• 1 teaspoon Dijon mustard
• 1/8 teaspoon salt
• Canned black-eyed peas
• Fresh cilantro leaves

1. Place eggs in a single layer in a stainless steel saucepan. (Do not use nonstick.) Add water to depth of 3 inches. Bring to a rolling boil; cook 1 minute. Cover, remove from heat, and let stand 10 minutes. Drain.
2. Place eggs under cold running water until just cool enough to handle. Tap eggs on the counter until cracks form; peel.
3. Slice eggs in half lengthwise, and carefully remove yolks. Mash together yolks, yogurt, and next 9 ingredients until smooth using a fork. Spoon yolk mixture into egg white halves. Top with black-eyed peas and fresh cilantro leaves. Serve immediately, or cover and chill 1 hour before serving.

eggs, yogurt, cream cheese, red bell pepper, green onion, parsley, pepper, fresh cilantro, italian dressing mix, mustard, salt, blackeyed peas, cilantro

Taken from www.myrecipes.com/recipe/texas-caviar-deviled-eggs (may not work)