Photo: Randy Mayor; Styling: Lindsey Lower  

Triple Onion Deviled Eggs

Green onions, pickled cocktail onions, and French-fried onions make up trio of onions in Triple Onion Deviled Eggs.

Cooking Light APRIL 2014

  • Yield: Serves 12


  • 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.

Nutritional Information

Amount per serving
  • Calories: 103
  • Fat: 7.1g
  • Saturated fat: 1.9g
  • Sodium: 185mg

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Triple Onion Deviled Eggs recipe