Triple Onion Deviled Eggs

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

By Ann Taylor Pittman
Recipe by Cooking Light April 2014

Gallery

Credit: Randy Mayor; Styling: Lindsey Lower

Recipe Summary

Yield:
Serves 12
Nutrition Info
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Ingredients

Directions

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

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  • 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.

Nutrition Facts

Per Serving:
103 calories; fat 7.1g; saturated fat 1.9g; sodium 185mg.
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