Photo: Randy Mayor; Styling: Lindsey Lower
Hands-on Time
20 Mins
Total Time
35 Mins
Yield
Serves 8 (serving size: 2 egg halves)

Steaming produces perfectly cooked, easy-to-peel eggs every time. Hot pepper sauce makes an easy substitute for Sriracha.

How to Make It

Step 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.

Step 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.

Step 3

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

Step 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.

Chef's Notes

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.

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