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French Onion Dip Deviled Eggs

French onion dip deviled eggs combine creamy yolk filling with deeply golden, slowly cooked onion for a savory appetizer with classic deviled egg texture. Chill them for 20 minutes, then finish with fresh chives.
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Prep Time 15 minutes
Cook Time 37 minutes
Cooling and chilling 35 minutes
Total Time 1 hour 27 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 152
Ingredients Equipment Method Notes

Ingredients
  

  • 6 eggs large
  • 1 tbsp unsalted butter
  • 0.5 yellow onion medium, finely diced
  • 0.125 tsp kosher salt
  • 3 tbsp mayonnaise
  • 2 tbsp sour cream
  • 1 tsp Worcestershire sauce
  • 0.125 tsp garlic powder
  • 0.125 tsp black pepper freshly ground
  • 1 tbsp chives fresh, finely chopped

Equipment

  • 1 10-inch skillet

Method
 

  1. Place the eggs in a 2-quart saucepan and cover with 1 inch of cold water.
  2. Bring to a boil over high heat.
  3. Remove the pan from the heat, cover, and let stand for 12 minutes.
  4. Transfer the eggs to a bowl of ice water and cool for 5 minutes.
  5. Peel the eggs.
  6. Meanwhile, melt the butter in a 10-inch skillet over medium-low heat.
  7. Add the onion and salt and cook, stirring often, for 20 to 25 minutes, until the onion is very soft and deep golden brown.
  8. Transfer the onion to a small bowl and let cool for 10 minutes.
  9. Halve the eggs lengthwise and transfer the yolks to a medium bowl.
  10. Mash the yolks with the mayonnaise, sour cream, Worcestershire sauce, garlic powder, black pepper, and cooled onion until creamy.
  11. Spoon the filling into the egg whites and chill on a platter for 20 minutes.
  12. Sprinkle with the chives and serve.

Notes

For the deepest onion flavor, cook the onion until it is very soft and deep golden brown. Store covered in the refrigerator for up to 2 days; freezing is not recommended. For a dairy-free variation, use dairy-free butter and sour cream.