Adapted from BH&G Recipe
8 hardboiled eggs, cut in half
3 Tbsp + 1 tsp olive oil
4 Roma Tomatoes
4 Jalapeno peppers
1/2 cup plain Greek yogurt (or plain yogurt)
1/4 cup thinly sliced green onions
2 Tbsp cilantro
1 1-oz package ranch salad dressing mix (powder)
Coat a skillet with 1 tsp olive oil and heat over medium heat. Add whole peppers to hot skillet and cook about 5 minutes or until lightly charred, turning occasionally.
Halve peppers; remove seeds and membranes.
Scoop out tomato halves and set aside.
Remove yolks from eggs and place in a bowl. Add 4 of the egg white halves to the bowl and mash together.
Stir in yogurt, green onions, cilantro, dressing powder and the remainder of the olive oil. Mix together well.
Spoon mixture into halved chile peppers, tomatoes, and egg whites.