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French Onion Deviled Eggs Recipe

French Onion Deviled Eggs Recipe
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★★★★★

5.1 from 26 reviews

A sophisticated twist on classic deviled eggs featuring sweet, caramelized onions and a creamy, flavorful filling enhanced with Gruyère cheese and crispy shallots for texture and elegance.

Ingredients

Scale

Eggs

  • 6 large eggs

Caramelized Onions

  • 1 tablespoon olive oil or butter
  • 1 medium yellow onion, finely diced
  • 1 teaspoon balsamic vinegar (or Worcestershire sauce)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Filling

  • 3 tablespoons cream cheese, softened
  • 2 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • ½ teaspoon garlic powder
  • ¼ cup shredded Gruyère or Parmesan cheese (optional, for extra richness)

Toppings & Garnish

  • 1 tablespoon chopped chives (for garnish)
  • ¼ cup crispy fried shallots or onions (for topping)

Instructions

  1. Hard-Boil the Eggs: Place the eggs in a pot and cover them with cold water. Bring to a boil, then turn off the heat, cover, and let sit for 10 minutes. Transfer the eggs to an ice bath for 5 minutes to stop cooking, then peel and slice them in half lengthwise.
  2. Caramelize the Onions: Heat olive oil or butter in a skillet over medium-low heat. Add the finely diced onions and cook slowly, stirring occasionally, for 25-30 minutes until they turn deep golden brown. Stir in balsamic vinegar, salt, and pepper. Remove from heat and let cool.
  3. Make the Filling: Gently scoop out the egg yolks and place them in a bowl. Mash them with a fork, then mix in the cream cheese, mayonnaise, Dijon mustard, garlic powder, and half of the caramelized onions. Stir until smooth and creamy. If using, mix in the shredded Gruyère or Parmesan cheese for extra richness.
  4. Assemble the Deviled Eggs: Spoon or pipe the filling into the hollowed-out egg whites. Top each egg with a small spoonful of the remaining caramelized onions and a sprinkle of crispy fried shallots. Garnish with chopped chives for a fresh, herby finish.
  5. Serve and Enjoy: Arrange the deviled eggs on a serving platter and enjoy immediately, or refrigerate them for up to 24 hours before serving.

Notes

  • Use fresh eggs for easier peeling during the hard-boiling process.
  • Caramelizing onions low and slow is essential for deep flavor and sweetness.
  • Substitute balsamic vinegar with Worcestershire sauce for a different tangy note.
  • Gruyère cheese is preferred for its nutty flavor, but Parmesan works well too.
  • Crispy fried shallots add a wonderful texture contrast; omit for a smoother bite.
  • Refrigerate leftovers in an airtight container and consume within 24 hours for best freshness.

Nutrition

Keywords: deviled eggs, caramelized onions, French onion, appetizer, brunch, party food, elegant snacks

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