Triple Onion Deviled Eggs

Triple Onion Deviled Eggs Recipe
Photo: Randy Mayor; Styling: Lindsey Lower


Green onions, pickled cocktail onions, and French-fried onions make a winnning trio in this classic spring appetizer.


Serves 12

Recipe from

Cooking Light

Nutritional Information

Calories 103
Fat 7.1 g
Satfat 1.9 g
Sodium 185 mg


1 dozen eggs
1/4 cup finely chopped green onions
1/4 cup canola mayonnaise
1/4 cup plain 2% reduced-fat Greek yogurt
1 teaspoon Dijon mustard
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
5 pickled cocktail onions, finely chopped
1 ounce (about 1/2 cup) French-fried onions (such as French's)


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

Stir green onions, mayonnaise, yogurt, Dijon mustard, black pepper, salt, and chopped cocktail onions into yolks. Divide among whites; top evenly with French-fried onions.

Ann Taylor Pittman,

Cooking Light

April 2014
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