Deviled Eggs with Pickled Onions |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Steaming produces perfectly cooked, easy-to-peel eggs every time. Hot pepper sauce makes an easy substitute for Sriracha. 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 |
Directions:
1. 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 water–filled bowl for 3 minutes.
2. 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.
3. Combine yogurt, mayonnaise, mustard, Sriracha, pepper, and salt in a medium bowl, stirring well to combine.
4. 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.
|
|