French Onion Deviled Eggs

A classic appetizer gets a savory French twist with soft, creamy yolk filling meeting the flavor of French onion dip seasoning and crunchy fried onions.

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Prep Time 20

Cook Time 12

Total Time 32

Servings: 6 servings

Course: Appetizer, Snack

Cuisine: French

Calories: 100

Ingredients Method Notes

Ingredients

For the Eggs

6 large large eggs Use eggs that are a few days old for easier peeling.

For the Filling

1/4 cup mayonnaise Use full-fat mayonnaise for richness.
1 tablespoon Dijon mustard Contributes acidity and balances richness.
1 tablespoon sour cream Can be substituted with whipped cream cheese.
1/4 cup finely chopped onions Fresh or sweet onions work well.
2 tablespoons French onion dip seasoning Look for a blend with dehydrated onion and garlic.
to taste Salt and pepper Adjust seasoning according to preference.

For Garnish

to taste Crispy fried onions Use for garnish on top of deviled eggs.
to taste Chives Optional, for additional garnishing.

Method

Preparation

Place the eggs in a pot and cover them with cold water by about an inch. Bring the water to a rolling boil, then immediately cover the pot and remove it from heat. Let the eggs sit for 12 minutes.
Transfer the eggs to an ice water bath to stop cooking and chill for at least 5 minutes.
Gently tap and roll each egg to crack the shell, then peel under running water.
Slice the eggs in half lengthwise and scoop the yolks into a medium bowl.

Mixing the Filling

Mash the yolks with mayonnaise, Dijon mustard, sour cream, chopped onions, French onion dip seasoning, and salt and pepper until smooth.

Filling the Eggs

Spoon or pipe the yolk mixture back into the egg white cavities.
Top each egg with crispy fried onions and optional chives.

Serving

Chill the filled eggs for at least 20 minutes or serve at room temperature.

Notes

Store assembled eggs in a single layer in an airtight container for up to 48 hours. For best texture, store filling and whites separately if needed longer.