Triple Onion Deviled Eggs

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Photo: Randy Mayor; Styling: Lindsey Lower 
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Serves 12
Ann Taylor Pittman
April 2014
RECIPE BY Cooking Light

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)

Nutritional Information

  • Calories 103
  • Fat 7.1g
  • Satfat 1.9g
  • Sodium 185mg

How to Make It

Step 1

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

Step 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.

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