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French Onion Dip Deviled Eggs

French onion dip deviled eggs pair creamy, tangy filling with slowly cooked yellow onion in deeply golden bites. Chilled before serving and finished with fresh chives, they make an easy appetizer for a party platter.
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Prep Time 15 minutes
Cook Time 42 minutes
Cooling and chilling 25 minutes
Total Time 1 hour 22 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 167
Ingredients Equipment Method Notes

Ingredients
  

eggs
  • 6 eggs large
filling
  • 1 tbsp unsalted butter
  • 1 yellow onion medium, finely diced
  • 0.25 cup mayonnaise
  • 2 tbsp sour cream
  • 1 tsp Dijon mustard
  • 0.5 tsp Worcestershire sauce
  • 0.25 tsp garlic powder
  • 0.25 tsp kosher salt
  • 0.125 tsp black pepper
garnish
  • 1 tbsp fresh chives finely chopped

Equipment

  • 1 2-quart saucepan
  • 1 10-inch skillet

Method
 

Cook the eggs
  1. Place the eggs in a single layer in a 2-quart saucepan and cover with cold water by 1 inch.
  2. Bring the water to a full boil over high heat.
  3. Cover the pan and remove it from the heat.
  4. Let the eggs stand for 12 minutes.
  5. Transfer the eggs to a large bowl of ice water and let them cool for 5 minutes.
  6. Peel and halve the eggs lengthwise.
  7. Place the yolks in a medium bowl.
Make the filling
  1. Melt the butter in a 10-inch skillet over medium-low heat.
  2. Add the onion and cook for 25 to 30 minutes, stirring often, until soft and deeply golden.
  3. Let the onion cool completely.
  4. Mash the yolks with the mayonnaise, sour cream, Dijon mustard, Worcestershire sauce, garlic powder, kosher salt, and black pepper until smooth.
  5. Stir in the cooled onion.
Fill and garnish
  1. Spoon the filling into the egg-white halves.
  2. Sprinkle with the chives.
  3. Refrigerate for at least 20 minutes before serving.

Notes

Let the onion cool completely before mixing it into the filling so the mixture stays thick. Refrigerate leftovers for up to 2 days; freezing is not recommended. For a dairy-free option, use plant-based butter and dairy-free sour cream.