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