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French Onion Dip Deviled Eggs

French onion dip deviled eggs with jammy, deep-golden caramelized onions and a creamy yolk filling. Hard-boiled eggs are piped smooth and topped with crispy fried onions and chives.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 295
Ingredients Equipment Method Notes

Ingredients
  

large eggs
  • 12 large eggs
butter
  • 1 tbsp butter
yellow onion
  • 1 medium yellow onion, finely diced
sour cream
  • 0.333 cup sour cream
mayonnaise
  • 0.25 cup mayonnaise
Worcestershire sauce
  • 1 tsp Worcestershire sauce
onion powder
  • 0.5 tsp onion powder
garlic powder
  • 0.25 tsp garlic powder
salt
  • 0.25 tsp salt
crispy fried onions
  • 0.5 cup crispy fried onions
fresh chives
  • 1 Fresh chives for garnish

Equipment

  • 1 sheet pan

Method
 

Caramelize the onions
  1. Melt butter in a skillet over medium-low heat, add the finely diced onion, and cook for 20-25 minutes until deep golden, stirring as needed; cool completely.
  2. Spread the cooked onions on a tray to speed cooling before assembling the filling.
Hard-boil and prep the eggs
  1. Place eggs in a pot, cover with cold water, and bring to a boil; cover, remove from heat, and let stand 12 minutes.
  2. Transfer eggs to a chill step, then chill, peel, and halve lengthwise.
Make the yolk filling
  1. Mash the yolks with sour cream, mayonnaise, Worcestershire sauce, onion powder, garlic powder, and salt until smooth.
  2. Fold in half of the caramelized onions.
  3. Pipe the filling into the egg whites.
Finish and serve
  1. Top each deviled egg with the remaining caramelized onions.
  2. Sprinkle crispy fried onions over the tops and finish with fresh chives for garnish.

Notes

For the cleanest piping, make sure the caramelized onions are fully cooled before mixing. Store assembled deviled eggs in the refrigerator up to 2 days, and keep crispy fried onions separate if you want extra crunch. Freezing is not recommended. For a lighter option, swap mayonnaise for Greek yogurt (keep sour cream) for a tangier, lower-fat filling.