The pickled onions make the difference. Sure beats pickle relish. Better than Mom's.
Deviled Eggs with Pickled Onions
Steaming produces perfectly cooked, easy-to-peel eggs every time. Hot pepper sauce makes an easy substitute for Sriracha.
More From Cooking Light
Total: 35 Minutes
- Calories: 76
- Fat: 4.8g
- Saturated fat: 1.2g
- Monounsaturated fat: 2g
- Polyunsaturated fat: 1.1g
- Protein: 6g
- Carbohydrate: 1.6g
- Fiber: 0.1g
- Cholesterol: 140mg
- Iron: 0.7mg
- Sodium: 157mg
- Calcium: 26mg
- 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
- 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 waterfilled 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.
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