Deviled Eggs with Caramelized Onions
Elevate your appetizer game with these decadent Deviled Eggs with Caramelized Onions! Featuring the rich, golden sweetness of slow-cooked onions mixed into a velvety yolk filling, this recipe adds a gourmet twist to the classic deviled eggs everyone loves. A balance of tangy Dijon mustard, creamy mayonnaise, and a touch of honey creates a perfectly rounded flavor, while a sprinkling of fresh chives and paprika adds an elegant finish. Quick to prepare yet packed with complex, savory notes, these deviled eggs are perfect for parties, potlucks, or holiday gatherings. Plus, they can be made ahead of time and stored for your convenience. Treat your guests to an irresistible blend of comfort food and upscale dining with this easy-to-make appetizer!
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Recipe Information
Ingredients
- 6 large Eggs
- 1 medium Yellow onion
- 1 tablespoon Unsalted butter
- 1 teaspoon Olive oil
- 3 tablespoons Mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon White vinegar
- 1 teaspoon Honey
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 2 tablespoons Chives
- 0.25 teaspoon Paprika
Instructions
Place the eggs in a large pot and cover them with cold water, ensuring there is about 1 inch of water above the eggs. Bring the water to a boil over medium-high heat.
Once the water begins to boil, lower the heat to a simmer and cook the eggs for 10 minutes.
Remove the eggs from the hot water and transfer them to a bowl filled with ice water to cool for at least 10 minutes.
While the eggs are cooling, prepare the caramelized onions. Peel and thinly slice the onion.
In a skillet, heat the butter and olive oil over medium heat. Add the sliced onions and a pinch of salt.
Cook the onions for 20-25 minutes, stirring occasionally, until they are golden brown and caramelized. If the onions start to stick, add a splash of water to the pan.
Once caramelized, remove the onions from the heat and let them cool slightly. Finely chop the onions and set aside.
Peel the cooled eggs and slice them in half lengthwise. Carefully scoop out the yolks into a mixing bowl and set the whites aside on a serving platter.
Mash the yolks with a fork until crumbly. Add mayonnaise, Dijon mustard, white vinegar, honey, salt, and ground black pepper to the bowl. Mix until smooth.
Fold the caramelized onions into the yolk mixture, reserving a small portion for garnish if desired.
Spoon or pipe the yolk mixture into the egg white halves, evenly dividing it between the eggs.
Sprinkle the filled eggs with finely chopped chives and a dusting of paprika for garnish.
If desired, top each egg with a small amount of the reserved caramelized onions for extra flavor.
Serve immediately or refrigerate until ready to serve. Deviled eggs can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
1071 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.7 g | 114% | |
| Saturated Fat | 21.6 g | 108% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1192 mg | 397% | |
| Sodium | 1834 mg | 80% | |
| Total Carbohydrate | 28.3 g | 10% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 11.7 g | ||
| Protein | 39.4 g | 79% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 204 mg | 16% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 624 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
