Deviled Eggs With Pickled Onions

• 8 large eggs
• 1/4 cup water
• 1/4 cup cider vinegar
• 1 tablespoon sugar
• 1/4 cup finely chopped red onion
• 2 tablespoons plain 2% reduced-fat Greek yogurt
• 2 tablespoons canola mayonnaise
• 2 teaspoons Dijon mustard
• 1/2 teaspoon Sriracha (hot chile sauce, such as Huy Fong) or hot pepper sauce (such as Tabasco)
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon kosher salt
• 2 tablespoons 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 waterfilled bowl for 3 minutes.
2. While eggs steam, combine 1/4 cup 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 minutes. Drain.
3. Combine yogurt, mayonnaise, mustard, Sriracha, pepper, and salt in a medium bowl, stirring well to combine.
4. Peel eggs; discard shells. Slice eggs in half lengthwise. Add 6 yolks to yogurt mixture; reserve remaining yolks for another use. Mash with a fork until very smooth. Stir in 2 tablespoons red onion. Spoon mixture into egg white halves (about 1 tablespoon in each half). Garnish egg halves with remaining red onion and chives.
5. MyRecipes is working with
6. , the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit
7. .

eggs, water, cider vinegar, sugar, red onion, yogurt, canola mayonnaise, mustard, sriracha, freshly ground black pepper, kosher salt, chives

Taken from www.myrecipes.com/recipe/deviled-eggs-pickled-onions (may not work)