Tuesday, April 2, 2013

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"

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