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French Onion Dip Deviled Eggs

French onion dip deviled eggs with jammy, deep-golden caramelized onions and creamy yolk filling. Boiled to jammy yolk texture, piped into egg whites, and finished with crispy fried onions and fresh chives.
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Prep Time 20 minutes
Cook Time 35 minutes
chill time 12 minutes
Total Time 1 hour 7 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Eggs and Filling
  • 12 large eggs Use 12 large eggs for 24 halves.
  • 1 tbsp butter For cooking the onions.
  • 1 medium yellow onion Finely diced.
  • 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 Divided for folding and topping.
  • fresh chives for garnish Chopped or snipped.

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 medium yellow onion. Cook, stirring occasionally, for 20-25 minutes until deep golden, then cool.
Boil, chill, and prep 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.
Make the French onion dip filling
  1. Mash the egg yolks with sour cream, mayonnaise, Worcestershire sauce, onion powder, garlic powder, and salt until smooth. The mixture should look creamy with no dry pockets.
  2. Fold in half the caramelized onions until evenly distributed. Stop when no streaks remain.
  3. Pipe the filling into the egg whites, filling each half evenly. Stop with a smooth, rounded top.
Finish and serve
  1. Top the piped eggs with the remaining caramelized onions. Add a spoonful per egg half so the onion texture shows clearly.
  2. Sprinkle crispy fried onions over the top and garnish with fresh chives for garnish. Serve immediately for the crispiest finish.

Notes

For the best deviled-egg texture, cool the peeled halves before piping so the yolk filling stays thick and holds shape. Store assembled eggs in an airtight container in the refrigerator for up to 2 days; the crispy fried onions will soften after the first day. Freezing is not recommended. Dietary swap: use vegan mayonnaise and plant-based sour cream for a dairy-free variation while keeping the flavor profile.