Deviled Eggs with Pickled Onions

Deviled Eggs with Pickled Onions Recipe
Photo: Randy Mayor; Styling: Lindsey Lower
Steaming produces perfectly cooked, easy-to-peel eggs every time. Hot pepper sauce makes an easy substitute for Sriracha.

Yield:

Serves 8 (serving size: 2 egg halves)

Recipe from

Cooking Light

Recipe Time

Hands-on: 20 Minutes
Total: 35 Minutes

Nutritional Information

Calories 76
Fat 4.8 g
Satfat 1.2 g
Monofat 2 g
Polyfat 1.1 g
Protein 6 g
Carbohydrate 1.6 g
Fiber 0.1 g
Cholesterol 140 mg
Iron 0.7 mg
Sodium 157 mg
Calcium 26 mg

Ingredients

8 large eggs
1/4 cup water
1/4 cup cider vinegar
1 tablespoon sugar
1/4 cup finely chopped red onion
2 tablespoons plain 2% reduced-fat Greek yogurt
2 tablespoons canola mayonnaise
2 teaspoons Dijon mustard
1/2 teaspoon Sriracha (hot chile sauce, such as Huy Fong) or hot pepper sauce (such as Tabasco)
1/4 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt
2 tablespoons finely chopped chives

Preparation

1. Add water to a large saucepan to a depth of 1 inch; set a large vegetable steamer in pan. Add eggs to steamer. Bring water to a boil over medium-high heat. Steam eggs, covered, 16 minutes. Remove from heat. Place eggs in a large ice water–filled bowl for 3 minutes.

2. While eggs steam, combine 1/4 cup water, vinegar, and sugar in a medium microwave-safe bowl; microwave at HIGH 2 minutes or until boiling. Stir in onion. Let stand at room temperature 15 minutes. Drain.

3. Combine yogurt, mayonnaise, mustard, Sriracha, pepper, and salt in a medium bowl, stirring well to combine.

4. Peel eggs; discard shells. Slice eggs in half lengthwise. Add 6 yolks to yogurt mixture; reserve remaining yolks for another use. Mash with a fork until very smooth. Stir in 2 tablespoons red onion. Spoon mixture into egg white halves (about 1 tablespoon in each half). Garnish egg halves with remaining red onion and chives.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Sidney Fry, MS, RD,

April 2013
My Notes

Only you will be able to view, print, and edit this note.

Add Note