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French Onion Dip Deviled Eggs

French onion dip deviled eggs with jammy caramelized onions and crispy fried onions. The yolks are mashed smooth with sour cream and mayonnaise, then piped back into the whites for a classic appetizer platter look.
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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: 155
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 12 large eggs Use large eggs for best fill-to-yolk ratio.
Caramelized onion base
  • 1 tbsp butter
  • 1 medium yellow onion, finely diced
Deviled egg filling
  • 0.3333333333 cup sour cream
  • 0.25 cup mayonnaise
  • 1 tsp Worcestershire sauce
  • 0.5 tsp onion powder
  • 0.25 tsp garlic powder
  • 0.25 tsp salt
  • 0.5 cup crispy fried onions Set aside some for topping.
Garnish
  • 1 Fresh chives for garnish Use fresh chives for color and mild oniony flavor.

Equipment

  • 1 cast iron skillet

Method
 

Caramelize the onions
  1. Melt the butter in a cast iron skillet over medium-low heat and add the finely diced onion. Cook for 20-25 minutes, stirring occasionally, until deep golden and jammy-looking; cool completely.
Boil and chill the eggs
  1. Place the large eggs in a pot, cover with cold water, and bring to a boil. Cover, remove from heat, and let stand 12 minutes, then chill, peel, and halve the eggs.
Make the yolk filling
  1. Mash the egg yolks with sour cream, mayonnaise, Worcestershire sauce, onion powder, garlic powder, and salt until smooth. Fold in half of the caramelized onions for a thick, onion-forward filling.
Fill and top
  1. Pipe the filling into the egg whites, using the caramelized onion in the mixture to keep each bite cohesive. Top with the remaining caramelized onions, crispy fried onions, and fresh chives.

Notes

For the smoothest filling, make sure the caramelized onions are fully cooled before mixing so the filling stays thick for piping. Store covered in the refrigerator up to 3 days; freeze is not recommended for deviled eggs. For a lighter option, swap mayonnaise for a reduced-fat mayonnaise while keeping sour cream to maintain the classic tang.