ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Triple Onion Deviled Eggs

Photo: Randy Mayor; Styling: Lindsey Lower

 

Yield

Serves 12

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

Ingredients

  • 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)

Nutrition Information

  • calories 103
  • fat 7.1 g
  • satfat 1.9 g
  • sodium 185 mg

How to Make It

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

  2. 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.