Lunch: Triple Onion Deviled Eggs Recipe | MyRecipes
Recipe by Ann Taylor Pittman Green onions, pickled cocktail onions, and French-fried onions make a winnning trio in this classic spring appetizer.
Ingredients
1 dozen eggs
1/4 cup finely chopped green onions
1/4 cup canola mayonnaise
1/4 cup plain 2% reduced-fat Greek yogurt
1 teaspoon Dijon mustard
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
5 pickled cocktail onions, finely chopped
1 ounce (about 1/2 cup) French-fried onions (such as French's)
Instructions
Steam eggs in a vegetable steamer 16 minutes; cool slightly, and peel. Slice eggs in half lengthwise, and remove yolks; mash yolks.
Stir green onions, mayonnaise, yogurt, Dijon mustard, black pepper, salt, and chopped cocktail onions into yolks. Divide among whites; top evenly with French-fried onions.
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Nutrition Facts
Serving Size: 12
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
