Triple Onion Deviled Eggs :rectnt

Triple Onion Deviled Eggs

I made this for our dinner group last night. Recipe found on from Cooking Light April 2014. The directions call for you to steam the eggs, but I cooked them using my "normal" method.

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 1/2cup) French-fried onions (such as French's)


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.

Serves 12

We only had 7 people at dinner last night and not one egg was left. I did have to buy items that I don't usually have in the house, but I try to use a recipe as directed the first time. I did use one bunch (at least the size our store has) of the green onions, about 8. I used sea salt. The cocktail onions were found with the pickles and olives in our store. Hellmann's makes the canola mayonnaise. We all liked them very much, quite a change from my usual deviled eggs. I will make them again.
jea MN


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