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
How to Make It
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 waterfilled bowl for 3 minutes.
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.
Combine yogurt, mayonnaise, mustard, Sriracha, pepper, and salt in a medium bowl, stirring well to combine.
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.
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I haven't made this yet, which is why I rated it "has potential." I am wondering why does the recipe call for 8 eggs when it requires only 6 yolks for the finished product? And is it 6 whole yolks, or half yolks, as it says to slice eggs in half lengthwise and then add the yolks. Need clarification.
My husband doesn't like deviled eggs, but I noticed he ate 4 of these! I had them out a little early on Easter and the eggs were gone within seconds. I soaked the onions over night and they were delicious, sweet and tangy. The touch of Sriracha gave a hint of heat without overwhelming the rest of the flavors. Definitely will make these again!