Cooking Light ~ Celebrating Easter

For our Virtual Supper Club this month, we decided to get a jump and Celebrate Easter a little early . . . The Cooking Light way. I decided that the best thing to do with all of those colored eggs would be to whip up a plate of deviled eggs. I went searching on Cooking Light and found This Recipe.

This is a deviled egg recipe that is kicked up a knotch with some pickled red onions and sriracha for spice.

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

Preparation (according to the Cooking Light instructions)
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 minutes.
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.
Combine yogurt, mayonnaise, mustard, Sriracha, pepper, and salt in a medium bowl, stirring well to combine.
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.

Only Cooking Light could turn deviled eggs into such a difficult process...
Actually, I hard cook my eggs In The Oven Like In This Post (Fool proof every time)
Then peel and half them, I smish all the yolks with the other ingredients (who has ever complained about over-filled eggs?)
To fill them I use a zip-loc baggie with a hole snipped in the corner. 

I Love me some deviled eggs ~ so I have turned it into a simple process.
Believe me . . . I will be making this again with those colored eggs in a couple of weeks.

 
Now . . . let's see what everyone else has brought for our Virtual Easter Supper.
Jerry has Ham with Bourbon Glaze
Val is making Spring Pea Soup with Crab Flan
Susan is bringing Smashed Potatoes with Goat Cheese
Sara has a dessert of Ricotta Semifreddo
Shelby is back and she is bringing Shrimp and Bacon Deviled Eggs (Yea ~ more deviled eggs)
Y'all enjoy ~
Sandi