Deviled Eggs with Pickled Onion


Follow Me on Pinterest

Serves 8 Cook Time 22 minutes

8 hard boiled eggs, peeled and halved
1/4 c water
1/4 c cider vinegar
1 tbsp Splenda (sugar substitute)
1/4 c red onion, chopped fine
2 tbsp fat-free plan Greek yogurt
2 tbsp fat-free mayonnaise
2 tsp Dijon mustard
1/2 tsp hot sauce
1/4 tsp black pepper
1/8 salt
2 tbsp chives, chopped



  1. In a medium microwave safe bowl combine water, vinegar, and Splenda; microwave on high for 2 minutes until boiling. Stir in the onion and let it sit for 15 minutes. Drain.
  2. Combine yogurt, mayo, mustard, hot sauce, salt, and pepper in a medium bowl and stir well. Add 6 egg yolks to the yogurt mixture and mash with a fork. (Reserve the other yolks for another purpose)
  3. Stir in 2 tbsp red onions. Spoon the egg mixture in each egg half and garnish with the remaining onions and chives.

Recommended for patients on the Modified Profast (Fast and Flexible) Program,  Nutriplus (Balance Your Pyramid) Program or Maintenance Program.

Metabolic Medical Center RecipesMetabolic Medical Center 
Metabolic Recipes

Connect with us on Facebook

1 thought on “Deviled Eggs with Pickled Onion

  1. Pingback: Deviled Eggs | A Caffeinated Brunette | Hey Sweetheart, Get Me Rewrite!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s