BBQ Deviled Eggs

Prep: 20 minutes plus standing and chilling
Cook: 10 minutes • Serves: 12

1.Place eggs in saucepot large enough to hold them in single layer; add enough water to cover. Heat water to a boil over medium-high heat; immediately remove saucepot from heat, cover and let stand 15 minutes. Drain immediately, then place in large bowl filled with ice and cold water; let stand 10 minutes.

2.Peel eggs; cut each egg in half lengthwise. Carefully remove yolks and place in medium bowl; place egg white halves on serving platter. With fork, mash yolks until smooth; stir in cheese, mayonnaise and 1/4 cup barbeque sauce. Evenly spoon yolk mixture into egg white halves; cover with plastic wrap and refrigerate at least 1 hour or up to 1 day.

3.Serve deviled eggs drizzled with remaining 2 tablespoons barbeque sauce sprinkled with onions and cilantro. Makes 24 deviled eggs.

Approximate nutritional values per serving (2 deviled eggs):
154 Calories, 12g Fat (3g Saturated), 194mg Cholesterol, 219mg Sodium,
5g Carbohydrates, 0g Fiber, 4g Sugars, 3g Added Sugars, 8g Protein

Smart Swaps:
> Eggs provide high-quality protein and essential nutrients like choline. Use Greek yogurt in place of some of the mayonnaise for extra protein and a lighter, creamy filling.