Lunch: Pickle and Jalapeño Deviled Eggs

Recipe by Adam Hickman Minced gherkins and pickled jalapeños give Pickle and Jalapeño Deviled Eggs a perfect balance of sweet and spicy.

Ingredients

1 dozen eggs
3 tablespoons canola mayonnaise
3 tablespoons 2% Greek yogurt
1 1/2 tablespoons minced gherkins
1 tablespoon minced pickled jalapeño
1 tablespoon cider vinegar
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
24 thinly sliced gherkin pieces

Instructions

Steam eggs in a vegetable steamer 16 minutes; cool slightly, and peel. Slice eggs in half lengthwise, and remove yolks; mash yolks.
Stir mayonnaise, yogurt, minced gherkins, jalapeño, vinegar, salt, and pepper into yolks. Divide among whites; top each egg with 2 thinly sliced gherkin pieces.

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