This is a fresh recipe with a little New Mexican flare. Egg whites are substituted for yolk, and green chili sauce adds a yummy kick. Low-fat or nonfat sour cream, instead of mayo, allows a little guilt-free indulgence.
The recipe below is for a single serving and can be easily doubled, tripled, etc. as needed.
--2 hard-boiled eggs
--1 teaspoon yellow mustard
--1 Tablespoon low-fat or nonfat sour cream
--1 Tablespoon "505 Southwestern Green Chile Sauce" (ideal because of it's smooth, rich consistency)
--1 small cherry tomato
Remove shell from eggs. Cut eggs in half lengthwise. Remove yolks and store for later use. To make filling, puree one of the egg whites, mustard, sour cream and green chili sauce in hand chopper or small blender. Chill in refrigerator 10 to 15 minutes. Remove filling from fridge and spoon into center of remaining egg white. Garnish with sliced olive and halved cherry tomato.
Serve with Tabasco, red or green, and lots of water. : )