French Onion Deviled Eggs

I’ve been on a deviled egg kick lately, and I’m excited to share my French Onion Deviled Eggs recipe! If you love the taste of French onion soup or French onion dip, you’ll adore this creamy and flavorful variation on a classic appetizer12. These deviled eggs are perfect for family gatherings, parties, or even as a tasty snack13.

Why You’ll Love These Deviled Eggs

• Flavor explosion: The combination of caramelized onions, Gruyere cheese, and Worcestershire sauce creates a unique and delicious flavor profile1.

• Easy to make: With a few extra ingredients and simple steps, you can elevate your deviled eggs to a whole new level1.

• crowd-pleaser: These sophisticated deviled eggs are sure to impress your family and friends1.

Ingredients & Substitutions

• 12 large eggs

• 2 tablespoons canola oil

• 1 yellow onion, finely diced (about 1 cup)1

• 2 cloves garlic, minced1

• 1 cup sour cream, room temperature1

• 4 ounces cream cheese, room temperature1

• 1 1/2 teaspoons Worcestershire sauce1

• 1/2 cup (57g) Gruyere cheese, shredded1

• 1 teaspoon diced chives, for garnish1

Tips for the perfect ingredients:

• The Perfect Boiled Eggs: For easy-to-peel hard-boiled eggs, cover the eggs with cold water (there should be about a 1/2 inch of water above of the eggs), bring the water to a boil, stirring occasionally to balance the egg yolks, cover, and then remove it from the heat. Let the eggs sit in the hot water for 14 minutes. Pull the eggs out and immediately shock them with an ice bath for about 5 minutes. To make the peeling of the egg a bit easier, hold the egg under cool water as you peel1.

• Onion: I like to use a yellow onion in this recipe because when sautéed, the onions will become caramelized, contributing to the French onion flavor1.

• Sour Cream & Cream Cheese: Be sure both sour cream and cream cheese are at room temperature for a smooth consistency1.

• Gruyere Cheese: Gruyere cheese has a nutty and slightly sweet flavor, which pairs well with the French onion theme. It also contributes to the creamy texture of the filling1.

• Chives: Garnish the eggs with chives for some added color and flavor1.

Let’s Get Cooking!

1. Boil the eggs: In a large pot, arrange the eggs in one layer. Fill with cold water until it is about 1/2-inch above the tops of the eggs1. Turn the heat to medium-high, stirring occasionally to balance the yolk. Bring the pot to a boil, cover, and shut off the heat. Let sit, undisturbed, for 12 minutes1. Place the cooked eggs in an ice bath and let cool for about 5 minutes. Under cool running water, gently peel the eggshell away from the egg. Set aside and repeat with remaining eggs1.

2. Prepare the onions: In a nonstick pan over medium heat, add oil. Once the oil is hot, add onion. Cook, stirring occasionally, for 10-15 minutes, or until very soft and tender, and slightly browned1. Add garlic and cook for about 30 seconds. Set aside to let cool1.

3. Make the filling: Cut each egg in half lengthwise and gently remove and place each yolk in a medium-sized bowl. Set aside1. Combine egg yolks, cream cheese, sour cream, and Worcestershire sauce in a medium bowl. Beat with a hand mixer until creamy1. Add onion mixture and cheese. Stir to combine1.

4. Assemble the deviled eggs: Pipe (or spoon) the yolk mixture (a heaping tablespoon) into each egg white well1. Garnish with chives1.

Quick Facts

• Prep time: 20 minutes1

• Cook time: 15 minutes1

• Total time: 35 minutes1

• Serving size: 12 deviled eggs1

Serving Suggestions

• Serve as an appetizer at parties or gatherings1.

• Pair with other classic appetizers like bacon deviled eggs or buffalo chicken deviled eggs1.

• Enjoy as a snack or light lunch13.

Tips for Customization

• Spice it up: Add a pinch of red pepper flakes or a dash of hot sauce to the yolk mixture for a spicy kick.

• Add bacon: Sprinkle crumbled bacon on top of the deviled eggs for a smoky flavor.

• Make it vegetarian: Omit the Worcestershire sauce or substitute with a vegetarian-friendly option.

• Use different cheeses: Experiment with other cheeses like Swiss or provolone for a unique flavor.

FAQs

• Can I make these ahead of time? Yes, you can make the filling a day in advance and store it in the refrigerator. Assemble the deviled eggs just before serving to prevent them from becoming soggy.

• How long do these last? Deviled eggs are best enjoyed within 2 days of making them. Store them in an airtight container in the refrigerator.

• Can I freeze these? I don’t recommend freezing deviled eggs as the texture of the filling may change.

• Can I skip the egg yolks altogether? Yes, if you want to skip the egg yolks altogether, try filling the egg whites with just the dip1!