Tangy French Onion Eggs
These Tangy French Onion Deviled Eggs are creamy, savory, and packed with that cozy onion flavor you love. They feel a little special, but they are still simple enough to make for brunch, gatherings, or an easy make-ahead snack.
Equipment
- 1 medium bowl
- 1 Spoon or piping bag optional
Ingredients
- 6 large eggs hard-boiled and peeled
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon sour cream
- 2 tablespoons caramelized onion finely minced
- 1 teaspoon apple cider vinegar
- 0.25 teaspoon garlic powder
- 0.25 teaspoon salt plus more to taste
- 0.125 teaspoon black pepper
- 1 tablespoon chives chopped, for garnish
- smoked paprika optional, for topping
Instructions
- Peel the hard-boiled eggs and slice them in half lengthwise. Gently remove the yolks and place them in a medium bowl.
- Mash the yolks with mayonnaise, Dijon mustard, sour cream, caramelized onion, apple cider vinegar, garlic powder, salt, and black pepper until the mixture is smooth and creamy.
- Spoon or pipe the yolk mixture back into the egg white halves. Try to fill each one generously for the best presentation.
- Top with chopped chives and a light sprinkle of smoked paprika, if you like. Chill briefly before serving, or enjoy right away.
Notes
Store the filled eggs in an airtight container in the refrigerator for up to 2 days. For the best texture, keep the garnishes separate until serving. Deviled eggs are best served cold, so there is no need to reheat them. If they have been chilled for a while, let them sit at room temperature for about 10 minutes before serving.