What is it with men born in the 1950s that makes them love deviled eggs? My survey of two (that makes it scientifically acceptable, correct?) determined that baby boomer men adore hard boiled eggs filled with that creamy, yolky, mustardy mixture. But here’s the thing: everyone loves these deviled eggs. Not only are they creamy, but they also have the crunch and tang of the quick pickled red onions that I shared earlier this week, the kick of some Sriracha sauce, and those pretty green onions that add some complexity. Plus, the filling has fat free Greek yogurt, which lightens things up a little. So, imagine the happy surprise for my dad and father-in-law when these made their way onto our Easter table. And then my dad was doubly pleased when I had to remake them this past weekend in order to take some pictures. Enjoy!
Deviled Eggs with Pickled Onions
8 hard boiled eggs, cooled
1/3 cup picked red onions
2 tablespoons plain fat-free Greek yogurt
2 tablespoons mayonnaise
2 teaspoons Dijon mustard
1/2 teaspoon Sriracha or hot pepper sauce
1/4 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt
2 tablespoons finely chopped chives (I didn’t have chives and used green onion and it worked just fine)
Combine yogurt, mayonnaise, mustard, Sriracha, pepper, half of the chives, and salt in a medium bowl, stirring well to combine. Stir in half of the red onions.
Peel eggs; discard shells. Slice eggs in half lengthwise. Add yolks to yogurt mixture.
Mash the mixture with a fork until very smooth. Spoon the mixture into egg white halves (about 1 tablespoon in each half). Garnish egg halves with remaining red onion and chives.
Source: Slightly adapted from Cooking Light