French Onion Dip Deviled Eggs

French Onion Dip Deviled Eggs
Serves 12
Kick up your classic deviled eggs a notch with these creamy French Onion Dip Deviled Eggs. Packed full of caramelized onion, this party food will disappear in no time.
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Prep Time
30 min
Cook Time
20 min
Total Time
50 min
Prep Time
30 min
Cook Time
20 min
Total Time
50 min
Ingredients
  1. 6 large eggs
  2. 1 tablespoon olive oil
  3. 1 cup diced Vidalia Onion
  4. 1/4 cup sour cream
  5. 2 tablespoons mayonnaise
  6. 1 teaspoon lemon juice
  7. 1/8 teaspoon garlic powder
  8. 1/8 teaspoon salt
  9. 1/8 teaspoon Worcestershire sauce (optional - leave out if vegetarian)
  10. Chopped chives, for garnish
Instructions
  1. Place the eggs in a large saucepan and cover with an inch or two of water. Bring to water to a full rolling boil over high heat. Turn off the heat and keep the pan on the hot burner. Cover and let sit for 10 minutes. Remove the eggs from the pan and run under cold water. Cool to room temperature then peel.
  2. Meanwhile, add the oil to a large skillet over medium-high heat. Once hot, add the onion. Cook for 15-20 minutes or until brown and caramelized.
  3. Cut the eggs in half and place the egg yolks in a large bowl. Add the sour cream, mayonnaise, lemon juice, garlic powder, salt, and Worcestershire sauce. Beat until smooth. Stir in the onion.
  4. Fill each egg half with filling. Top with chives. Store in an airtight container in the refrigerator for up to 3 days.
Adapted from www.chocolatemoosey.com
Rosemary Farm http://www.rosemaryfarm.com/
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