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Photo: Randy Mayor; Styling: Lindsey Lower  

Pickle and Jalapeño Deviled Eggs

Minced gherkins and pickled jalapeños give Pickle and Jalapeño Deviled Eggs a perfect balance of sweet and spicy.

Cooking Light APRIL 2014

  • Yield: Serves 12

Ingredients

  • 1 dozen eggs
  • 3 tablespoons canola mayonnaise
  • 3 tablespoons 2% Greek yogurt
  • 1 1/2 tablespoons minced gherkins
  • 1 tablespoon minced pickled jalapeño
  • 1 tablespoon cider vinegar
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 24 thinly sliced gherkin pieces

Preparation

Steam eggs in a vegetable steamer 16 minutes; cool slightly, and peel. Slice eggs in half lengthwise, and remove yolks; mash yolks.

Stir mayonnaise, yogurt, minced gherkins, jalapeño, vinegar, salt, and pepper into yolks. Divide among whites; top each egg with 2 thinly sliced gherkin pieces.

Nutritional Information

Amount per serving
  • Calories: 87
  • Fat: 5.8g
  • Saturated fat: 1.6g
  • Sodium: 166mg
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Pickle and Jalapeño Deviled Eggs recipe

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