French Onion Deviled Eggs take the classic deviled egg recipe to the next level by incorporating rich, caramelized onions and creamy, savory flavors. These make for a delicious appetizer or party snack!
Ingredients:
For the Eggs:
- 6 large eggs
- 1/3 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the Caramelized Onions:
- 1 tablespoon unsalted butter
- 1 small onion, finely diced
- 1/2 teaspoon salt
- 1/2 teaspoon balsamic vinegar (optional, for extra depth)
For Garnish:
- 1 tablespoon grated Gruyère or Parmesan cheese (optional)
- Chopped chives or fresh parsley
- A pinch of smoked paprika (optional)
Instructions:
Hard-Boil the Eggs:
- Place the eggs in a saucepan and cover them with water.
- Bring to a boil, then turn off the heat and let them sit for 10-12 minutes.
- Transfer the eggs to an ice bath and let them cool before peeling.
Caramelize the Onions:
- In a small skillet, melt butter over medium-low heat.
- Add diced onions and salt, stirring occasionally for 15-20 minutes until deep golden brown.
- Stir in balsamic vinegar (if using) and cook for another minute. Remove from heat and let cool.
Make the Filling:
- Slice the eggs in half lengthwise and scoop out the yolks into a bowl.
- Mash the yolks with mayonnaise, Dijon mustard, Worcestershire sauce, salt, and black pepper.
- Stir in the caramelized onions and mix until smooth.
Fill the Eggs:
- Spoon or pipe the filling back into the egg whites.
- Garnish with grated Gruyère, chopped chives, and a sprinkle of smoked paprika (if using).
Serve:
- Enjoy immediately or chill in the refrigerator until ready to serve.
Tips:
- For extra depth, add a small amount of beef broth reduction to the caramelized onions.
- Use a piping bag for a fancy presentation.
- Store in an airtight container in the refrigerator for up to 2 days.
