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French Onion Deviled Eggs Recipe

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4.1 from 15 reviews

These French Onion Deviled Eggs combine the rich, sweet flavors of caramelized onions with creamy deviled egg filling for a sophisticated appetizer that’s perfect for gatherings or special occasions. The slow-cooked onions add depth, while Greek yogurt lightens the filling, making this a delicious twist on a classic bite-sized favorite.

  • Total Time: 1 hour 30 minutes
  • Yield: 12 deviled eggs (24 halves)

Ingredients

Caramelized Onions

  • 2 tablespoons unsalted butter
  • 1 sweet onion, thinly sliced
  • 1/4 teaspoon salt
  • 1/4–1/2 teaspoon red pepper flakes

Eggs and Filling

  • 12 large eggs
  • 1/3 cup mayonnaise
  • 3 tablespoons full-fat plain Greek yogurt
  • 1 tablespoon dijon mustard
  • 1/8 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 3 tablespoons freshly snipped chives
  • Fresh oregano for garnish

Instructions

  1. Caramelize the Onions: Heat a large skillet over medium-low heat and add the butter. Add the thinly sliced sweet onion and salt, tossing to coat evenly. Cook slowly, stirring occasionally, for 45 to 60 minutes until the onions become deeply golden and caramelized without burning. Once done, turn off the heat and set aside.
  2. Boil the Eggs: Place the 12 large eggs in a large pot and cover them with cold water. Bring the water to a boil and let it bubble for 1 minute. Then, turn off the heat, cover the pot, and let the eggs sit in hot water for 15 minutes.
  3. Cool and Peel the Eggs: Drain the hot water and run cold water over the eggs to cool completely for about 30 minutes, adding ice if necessary. Peel the eggs carefully and place them on a paper towel.
  4. Prepare the Filling: Slice each peeled egg in half lengthwise and gently remove the yolks. In a food processor, combine the egg yolks, mayonnaise, Greek yogurt, Dijon mustard, caramelized onions, pepper, garlic powder, and red pepper flakes. Blend the mixture until smooth and creamy. Taste and adjust the seasoning if needed.
  5. Assemble the Deviled Eggs: Spoon or pipe the creamy mixture back into the halved egg whites evenly.
  6. Garnish and Serve: Sprinkle the deviled eggs with freshly snipped chives and garnish with fresh oregano leaves. Serve immediately and enjoy the sophisticated flavors.

Notes

  • Caramelizing the onions slowly over low heat is crucial to bring out their natural sweetness without burning.
  • Adding Greek yogurt balances the richness of mayonnaise while adding a tangy note and creaminess to the filling.
  • Use a piping bag for a cleaner and more elegant presentation of the filling in the egg whites.
  • These deviled eggs can be made a few hours ahead and refrigerated; garnish just before serving to keep fresh.
  • Adjust red pepper flakes based on your preferred spice level.
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Appetizer
  • Method: Stovetop
  • Cuisine: French-inspired
  • Diet: Low Fat

Find it online: https://iamstarved.com/french-onion-deviled-eggs-recipe/