French Onion Deviled Eggs.

I’m taking these deviled eggs to the next level.

French onion deviled eggs are a thing!

Every spring, I love making some wild and wacky (but delicious and not weird) version of deviled eggs. My favorites would probably still be the bacon blue deviled eggs with asparagus, but last year these sesame sriracha ones gained some love too. The are both egggcellent.

MY OTHER RECIPES

Ew. Sorry!

But really, we freak over deviled eggs here. And even my mom, who lives and dies for the traditional version of everything (i.e. she does not always appreciate my trashing up of our longtime recipes), was losing it over these French onion deviled eggs. She was still talking about them a week later. I was shocked!

Here’s how they came about:

I’ve loved French onion dip forever and ever. Like truly, since I was a very small child. Mother Lovett used to have it as a staple in her fridge. Along with piles of fritos and other random bags of chips in a cupboard in the kitchen.

A few years ago, I made a homemade version of French onion dip that is seriously divine. Dips are just the best thing ever because even if you’re eating better and focusing on healthy foods, you can dunk vegetables into dip.

Right? I mean, it can go like that. I’m sure of it.

And I don’t know exactly how I decided to French onion-ize said deviled eggs. But I’m so glad that I did.

Guess what? There is an ENTIRE caramelized onion whipped into this filling.

!!!!!!

You caramelize a sweet onion until it’s golden and sweet and, well… caramely! And then you whip it into the egg yolks with some of the more traditional deviled egg ingredients, like a touch of mayo, Dijon – and I like to add greek yogurt too. It ups the wow factor.

On top, we have some crumbled pancetta (I’m having a moment with it right now and have another pancetta-filled recipe coming this week!) and a sprinkling of chives. There is so much ridiculous flavor in this little egg that I don’t know what to do with myself!

These are kind of like secret deviled eggs too because they don’t look like much. They just look… REGULAR. And then you take a bite and it’s like whaaaaat is going on?! Flavor is over the top.

So what kind of deviled eggs are you making this year? Right after Easter, I’m also going to share my favorite egg salad recipe (it was my pregnancy obsession through both kids and you guys always ask for it!) in case you have lots of leftovers! Eggs are just the BEST.

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French Onion Deviled Eggs

Ingredients:

  • 2 tablespoons unsalted butter
  • 1 sweet onion, thinly sliced
  • 1/4 teaspoon salt
  • 4 ounces diced pancetta
  • 12 large eggs
  • 1/3 cup mayonnaise
  • 3 tablespoons plain greek yogurt (full fat!)
  • 1 tablespoons dijon mustard
  • 1/8 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 3 tablespoons freshly snipped chives
  • fresh oregano, for garnish

Directions:

Heat a large skillet over medium-low heat and add the butter. Add the sliced onion and the salt and toss to coat. Cook, stirring occasionally, until the onion caramelizes – this can take 45 to 60 minutes! You want to do it low and slow so the onion fully caramelizes. If at anytime the onion starts to burn, turn down the heat! Once the onion is caramelized, turned off the heat.

While the onion is caramelizing, make the eggs. To boil the perfect egg, place the eggs in a large pot and fill it with cold water. Bring it to a boil and let bubble for 1 minute, then turn off the heat and cover the pot. Let the pot sit for 15 minutes. After 15 minutes, place the pot in the sink and fill it with cold water to cool the eggs down immediately. You want the eggs to sit in cold water for 30 minutes or so, so you will need to dump the water and refill with cold water a few times. You can add some ice cubes too!

After 30 minutes, peel the eggs and place them on a paper towel. Slice them in half and gently remove the yolks.

In the meantime, while the eggs are boiling, heat a large skillet over medium-low heat and add the pancetta. Cook until crispy and all the fat is rendered, then remove the pancetta with a slotted spoon. Place it on a paper towel to drain excess grease.

Add the egg yolks, mayo, yogurt, mustard, caramelized onion, pepper and garlic powder to the food processor. Blend until smooth and creamy and mousse-like. You can taste and add additionally salt if needed. Scoop out the mixture and spoon it (or pipe it with a pastry bag) into the open egg whites.

Sprinkle on the pancetta and the fresh chives. Add the fresh oregano and serve!

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And bacon is too.