Deviled Eggs with Pickled Onion

I made these eggs for Easter. Not only were they pretty, they were very tasty! At only 1 point plus each, you can enjoy them!

Makes 16 egg halves ( each egg half = 1 point +)

• 8 large eggs
• 1/4 c. water
• 1/4 c. cider vinegar
• 1 T. sugar
• 1/4 c. finely chopped red onion
• 2 T. plain 2% Greek yogurt
• 2 T. canola mayonnaise
• 2 tsp. Dijon mustard
• salt and pepper to taste
• 2 T. finely chopped chives

Place eggs in a pot of water so that water covers the eggs. Bring to a boil. Turn off heat, cover and let stand for 15 minutes. Rinse eggs in cold water until cooled. Peel and halve.
Meanwhile combine water, vinegar and sugar in a microwave safe bowl. Microwave on high for 2 minutes. Stir in onion and let stand for 15 minutes. Drain.

Combine yogurt, mayonnaise, mustard, salt and pepper in a medium bowl. Add 6 yolks from the hard boiled eggs to the mixture and mash until very smooth. Stir in 2 T. red onion. Spoon egg mixture into whites. Garnish with remaining red onion and chives.

adapted from "Cooking Light"