Deviled Eggs with Pickled Onions

Deviled Eggs With Pickled Onions Recipe

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Lynette !


Everyone has a favorite way to boil their eggs. This recipe uses the "steam" method. If you are not a fan, feel free to cook them your normal way.

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20 Min
20 Min
Stove Top


8 large
1/4 c
1/4 c
cider vinegar
1 Tbsp
1/4 c
red onion, finely chopped
2 Tbsp
plain greek yoghurt
2 Tbsp
2 tsp
dijon mustard
1/2 tsp
sriracha sauce
1/4 tsp
freshly ground black pepper
1/8 tsp
kosher salt
2 Tbsp
chives, finely chopped


1Add water to a large saucepan to a depth of 1 inch; set a large vegetable steamer in the pan. Add eggs to the steamer. Bring the water to a boil over medium-high heat. Steam eggs, covered, 16 minutes. Remove from heat. Place the eggs in a large ice water-filled bowl for 3 minutes.
2While the eggs steam, combine 1/4 cup water, vinegar, and sugar in a medium microwave-safe bowl; microwave at high for 2 minutes or until boiling. Stir in the onion. Let stand at room temperature for 15 minutes. Drain.
3Combine yogurt, mayonnaise, mustard, Sriracha, pepper, and salt in a medium bowl, stirring well to combine.
4Peel eggs; discard shells. Slice eggs in half lengthwise. Add yolks to the yogurt mixture. Mash with a fork until very smooth. Stir in 2 tablespoons red onion. Spoon the mixture into the egg white halves (about 1 tablespoon in each half). Garnish with remaining red onion and chives.

About Deviled Eggs with Pickled Onions

Main Ingredient: Eggs
Regional Style: Southern
Other Tag: Quick & Easy