Deviled Eggs With Pickled Onions
Ingredients
- 8 large eggs ⓘ
- 1/4 cup water ⓘ
- 1/4 cup cider vinegar ⓘ
- 1 tablespoon sugar
- 1/4 cup finely chopped red onion ⓘ
- 2 tablespoons plain 2% reduced-fat Greek yogurt ⓘ
- 2 tablespoons canola mayonnaise ⓘ
- 2 teaspoons Dijon mustard ⓘ
- 1/2 teaspoon Sriracha (hot chile sauce, such as Huy Fong) or hot pepper sauce (such as Tabasco) ⓘ
- 1/4 teaspoon freshly ground black pepper ⓘ
- 1/8 teaspoon kosher salt ⓘ
- 2 tablespoons finely chopped chives ⓘ
Instructions
- Add water to a large saucepan to a depth of 1 inch; set a large vegetable steamer in pan. Add eggs to steamer. Bring water to a boil over medium-high heat. Steam eggs, covered, 16 minutes. Remove from heat. Place eggs in a large ice waterfilled bowl for 3 minutes.
- While eggs steam, combine 1/4 cup water, vinegar, and sugar in a medium microwave-safe bowl; microwave at HIGH 2 minutes or until boiling. Stir in onion. Let stand at room temperature 15 minutes. Drain.
- Combine yogurt, mayonnaise, mustard, Sriracha, pepper, and salt in a medium bowl, stirring well to combine.
- Peel eggs; discard shells. Slice eggs in half lengthwise. Add 6 yolks to yogurt mixture; reserve remaining yolks for another use. Mash with a fork until very smooth. Stir in 2 tablespoons red onion. Spoon mixture into egg white halves (about 1 tablespoon in each half). Garnish egg halves with remaining red onion and chives.
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Nutrition & Diet Analysis (per serving)
319
kcal
16% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).