Deviled eggs are a decadent Southern treat – and practically a requirement during spring! Though eggs provide a good source of protein, when they’re prepared with traditional mayonnaise the result is high in fat and sodium. Enter this not-so-devilish recipe from Cooking Light.
Greek yogurt cuts down on fat and calories while the use of homemade pickled onions (made in the microwave!) in place of store-bought relish reduces sodium while also offering major flavor. We, for one, are never buying relish again.
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 and steam eggs, covered, for 16 minutes. Remove from heat and place eggs in a large, ice water-filled bowl for 3 minutes.
While the eggs steam, combine 1/4 cup water, vinegar, and sugar in a medium-size, microwave-safe bowl. Microwave on high for 2 minutes or until boiling. Stir in the onion. Let stand at room temperature for 15 minutes, then drain.
Combine yogurt, mayonnaise, mustard, Sriracha or hot sauce, pepper, and salt in a medium bowl and stir well to combine.
Peel eggs and discard shells. Slice eggs in half lengthwise. Add 6 yolks to the yogurt mixture (discard the 2 remaining yolks or reserve them for another use). Mash with a fork until very smooth. Stir in 2 tablespoons of red onion.
Spoon the mixture into egg white halves (about 1 tablespoon in each half). Garnish egg halves with remaining red onions and, if desired, chives.