Deviled Eggs with Pickled Red Onions
Deviled eggs are an easy and economical finger food, perfect for picnics or backyard barbeques. This healthy version cuts the fat with Greek yogurt while pickled onions add color and an unexpected tangy topping.
Makes
Serving size
Ingredients
Ingredients for Pickled Red Onions (makes 1 cup)
1 small red onion, thinly sliced
½ cup water
½ cup apple cider vinegar
1 teaspoon sugar
Ingredients for Deviled Eggs
6 large eggs
2 tablespoons 2% plain Greek yogurt
2 tablespoons avocado mayonnaise
1 teaspoon Dijon mustard
2 tablespoons pickled red onion, chopped
3 dill sprigs, for garnish
Freshly ground black pepper, to taste (optional)
Instructions
Directions for Pickled Red Onions
- Combine all ingredients in a small saucepan and bring to a boil on high heat.
- Reduce heat to medium-low and simmer 3 minutes.
- Remove from heat and cool completely.
- Store refrigerated in a glass jar.
Directions for Deviled Eggs
- Place the eggs in a saucepan large enough to hold them in single layer. Add cold water to cover the eggs by 1-inch. Bring to a boil over high heat.
- Remove from the heat, cover and let the eggs stand in hot water for 12 minutes. Drain and cool completely in ice water.
- Peel and slice the eggs in half lengthwise.
- Place the yolks in a medium bowl and mash with a fork. Add the yogurt, mayonnaise and mustard, season with pepper (if using), and stir until smooth.
- Place the filling in a resealable plastic bag and snip a bottom corner with a pair of scissors.
- Pipe the filling into the egg whites.
- Top with pickled red onions and dill sprigs.
- Refrigerate until ready to serve.
Cooking Tip
Boil and peel the eggs in advance to help reduce day of party prep time. Substitute other fresh herbs for dill such as thyme, tarragon, parsley or chives. Keep a jar of the pickled red onions in the refrigerator for sandwiches, burgers and salads. Experiment with different flavors by adding whole spices such as peppercorn, star anise, allspice or a pinch of cumin or caraway seeds.
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