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French Onion Deviled Eggs

French Onion Deviled Eggs
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French Onion Deviled Eggs elevate the southern classic with sweet caramelized onions, fresh herbs, and crispy, nutty Gruyere.

  • Author: Nicole Stover
  • Prep Time: 15
  • Cook Time: 17
  • Total Time: 32 minutes
  • Yield: 12 1x
  • Category: Appetizer
  • Method: Boiling
  • Cuisine: American

Ingredients

Units Scale
  • 6 large eggs
  • 3/4 cup Gruyere cheese, grated
  • 1 large sweet onion, finely diced (1 1/4 cups)
  • 2 tablespoons olive oil
  • 3 tablespoons mayonnaise
  • 2 teaspoons Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon smoked paprika, plus additional for garnish
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon kosher salt, or to taste
  • pinch of cayenne, optional
  • 1/2 teaspoon hot sauce, optional
  • 1 teaspoon fresh thyme, finely chopped, plus additional for garnish

Instructions

  1. Boil the eggs. Peel them, and keep refrigerated until ready to use.
  2. Make the caramelized onions. Heat a skillet over medium heat and add the olive oil. Place the onions into the skillet along with a pinch of salt. Stir often. Allow them to go from translucent, to blonde, to a deep sticky caramel. If they seem like they are beginning to burn turn the heat down. If they begin to dry out give them a splash of water. It should take around 45 minutes. Turn off the heat and let them cool completely.
  3. Make the Gruyere crisp. Preheat the oven to 375 degrees. Like a baking sheet with a silicone mat or parchment paper. Sprinkle the shredded cheese into a single layer onto the baking sheet. Allow the cheese to bake for 3-5 minutes until melted and lightly golden. Let cool enough to handle and then transfer to a paper towel lined cooling rack to cool and harden. Once completely cooked break into small pieces for topping the deviled eggs.
  4. Halve the eggs. Use a knife to cut the eggs in half. Gently remove the yolks and place them into a bowl.
  5. Make the filling. Use a fork to begin breaking up the egg yolks. Add the mayo, mustard, Worcestershire sauce, spices, and hot sauce if using. Mash until smooth and creamy. Stir in most of the cooled onions, reserving a little for garnish, and the fresh thyme. Taste and adjust seasoning if needed.
  6. Fill the eggs. Transfer the filling to either a piping bag or plastic bag with the corner snipped. Evenly fill each egg.
  7. Garnish. Sprinkle a pinch of paprika over each egg. Garnish with remaining caramelized onions and fresh thyme. Top off each egg with a Gruyere crisp. 

Notes

  1. Deviled eggs will last up to four days in the refrigerator, but for the best flavor and texture it’s recommended to enjoy them within two days. 
  2. Don’t rush the process of caramelizing the onions. It takes time. Don’t be afraid to give them a splash of water if they start getting a little dry. 

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