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


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  • 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

How to Make Deviled Eggs with Pickled Onions


  1. Add 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.
  2. While 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.
  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 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.

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About Deviled Eggs with Pickled Onions

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

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