SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)
1. Coat a small skillet with vegetable oil; heat over medium heat. Cook peppers for 5 minutes, turning occasionally, until lightly charred. Cool.
2. Halve peppers; remove seeds and membranes. Scoop out tomato halves. Set halves aside.
3. Remove yolks from eggs and place in a medium bowl. Add 4 of the egg white halves to bowl; mash with a fork. Stir in yogurt, cilantro, green onions, dressing mix, and oil. Spoon mixture into halved jalapenos, tomatoes, and egg whites.
4. Cover and chill up to 8 hours. Top with olive slices, if you like. Makes 14 (2-appetizer) servings.