Options

Format:
Include:
PRINT
Photo: Randy Mayor; Styling: Lindsey Lower Photo by: Photo: Randy Mayor; Styling: Lindsey Lower

Deviled Eggs with Pickled Onions

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

Cooking Light APRIL 2013

  • Yield: Serves 8 (serving size: 2 egg halves)
  • Hands-on:20 Minutes
  • Total:35 Minutes

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.

Nutritional Information

Amount per serving
  • 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
advertisement

Go to full version of

Deviled Eggs with Pickled Onions recipe

advertisement