Recipe Rx: Healthy Deviled Eggs
Deviled Eggs with Pickled Onions
8 large eggs
1/4 cup water
1/4 cup cider vinegar
1 tbsp sugar
1/4 cup finely chopped red onion
2 tbsp plain 2% reduced-fat Greek yogurt
2 tbsp canola mayonnaise
2 tsp Dijon mustard
1/2 tsp Sriracha or hot pepper sauce
1/4 tsp freshly ground black pepper
1/8 tsp kosher salt
2 tbsp finely chopped chives
1. Add water to a large saucepan to a depth of 1 inch; set a large vegetable steamer in pan. Add eggs to steamer. Bring water to a boil over medium-high heat. Steam eggs, covered, 16 minutes. Remove from heat. Place eggs in a large ice water-filled bowl for 3 min.
2. While eggs steam, combine 1/4 c. water, vinegar, and sugar in a medium microwave-safe bowl; microwave at HIGH 2 minutes or until boiling. Stir in onion. Let stand at room temperature 15 min. Drain.
3. Combine yogurt, mayonnaise, mustard, Sriracha, pepper, and salt in a medium bowl, stirring well to combine.
4. Peel eggs. Slice eggs in half lengthwise. Add 6 yolks to yogurt mixture. Mash with a fork until very smooth. Stir in 2 tbsp red onion. Spoon mixture into egg white halves (about 1 tbsp in each half). Garnish with remaining red onion and chives.
Quick pickled onions, creamy Greek yogurt, and fewer yolks make these stuffed eggs more heavenly.|Sidney Fry, MS, RD Cooking Light magazine
Lord, they do like their deviled eggs down South: a luxe, creamy concoction of mayo, pickles, and mashed yolk piled into a perfect egg-white boat. And, of course, this snack is also favored on Easter and Passover tables, and then bound to pop up at any good backyard summer feast. Only problem: At 150 calories of yum a pop, they're an indulgence, and they tend to be served in large numbers. Our challenge was clear.
Classic
150 calories per serving
12 grams total fat
372 milligrams sodium
Makeover
76 calories per serving
4.8 grams total fat
157 milligrams sodium
Don't Miss:
Lemon Squares: Recipe Makeover
Chicken Nuggets and Chips: Recipe Makeover
A Glorious Easter Dinner Menu
