Deviled French Onion Eggs
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I love deviled eggs almost as much as I love caramelized onions. So this recipe for Deviled French Onion Eggs gets my mouth watering just thinking about them. They’re a flavorful twist on traditional deviled eggs and would be a great holiday party appetizer.
Caramelizing the onions takes a bit of time, but it is well worth the wait to get that sweet, buttery onion flavor. Patience is key for this process. It’s not particularly hard to do, it just requires time and attention.
When thinly slicing the large onion for caramelizing, use a 7-5/8" Petite Chef. Trim off the root and stem, cut it in half and remove the skin. Thinly slice the onion, trying to keep the slices the same thickness so they cook evenly.
For the hard boiled eggs, here’s a great trick for easily cutting them in half. Run a Table Knife or Paring Knife under warm water before you cut them. The water will keep the yolk from sticking to the blade.
For a nice presentation, consider piping the egg mixture into the egg white halves. But, if you’re short on time, just spooning the mixture in works, since you’ll be sprinkling on some diced bacon and snipped chives that will hide any imperfections.
I can’t decide if I’d call these a side dish or an appetizer, but no matter how you serve them, I’m sure they’ll be a big hit.
Deviled French Onion Eggs
- 2 tablespoons unsalted butter
- 1 large sweet onion, thinly sliced
- 1/4 teaspoon salt
- 6 slices of bacon, cooked and diced
- 12 large eggs
- 1/2 cup mayonnaise
- 1 tablespoon honey mustard
- 1 clove garlic, minced
- 1/4 teaspoon pepper
- 3 tablespoons freshly snipped chives
- Melt butter in a large skillet over medium heat. Add onions and stir to coat.
- Slowly caramelize the onions. Plan for about an hour of cook time, checking them every 5 to 10 minutes, stirring and scrapping up the fond that forms on the bottom of the pan. Adjust the heat as necessary so the onions don’t burn.
- At the end of cooking, deglaze the pan by pouring about 1/4 cup of water (you can also use white wine, vegetable or chicken stock, or balsamic vinegar) in the pan. As it bubbles, scrape up the fond and stir it into the onions. Add additional liquid as necessary. Salt the onions to taste. They should have a sweet, buttery flavor. Let cool.
- Place eggs in a single layer in a Sauce Pan and add enough water to cover them. Bring to a boil and boil for 10 minutes. Immediately remove from the heat and run under cold water to stop the cooking process. Once the eggs are cool, peel.
- Dampen a Table Knife with warm water and cut each egg in half lengthwise. The damp knife will keep the yolk from sticking to the blade.
- Remove the yolks to a bowl and place the white halves on a serving platter. Set aside.
- Heat a large fry pan over medium-low heat and add the bacon. Cook until the bacon is crispy. Remove the bacon with a Slotted Spoon and place on a paper towel to drain.
- Place the egg yolks, mayonnaise, mustard, caramelized onions, garlic and pepper into a food processor and blend until smooth. Add additional salt if needed.
- Scoop the egg mixture into each egg white half, sprinkling them with bacon and fresh chive.