Ranch Deviled Eggs

• 4 jalapenos
• 4 small roma tomatoes, halved
• 8 hard-boiled eggs, peeled and halved
• 12 cup plain Greek yogurt
• 2 tablespoons snipped fresh cilantro
• 14 cup thinly sliced green onion
• 1 ounce ranch dressing mix
• 3 tablespoons olive oil
• 4 garlic-stuffed olives, sliced (optional)

1. Coat a small skillet with vegetable oil; heat over medium heat.
2. Cook peppers for 5 minutes, turning ocassionally, until lightly charred.
3. Cool.
4. Halve peppers; remove seeds and membranes.
5. Scoop out tomato halves.
6. Set halves aside.
7. Remove yolks from eggs and place in a medium bowl.
8. Add 4 of the egg white halves to bowl; mash with a fork.
9. Stir in yogurt, cilantro, green onions, dressing mix, and oil.
10. Spoon mixture into halved jalapenos, tomatoes, and egg whites.
11. Cover and chill up to 8 hours.
12. Top with olive slices, if you like.

jalapenos, roma tomatoes, eggs, yogurt, fresh cilantro, green onion, olive oil, garlic

Taken from www.food.com/recipe/ranch-deviled-eggs-450256 (may not work)