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French Onion Dip Deviled Eggs

French onion dip deviled eggs with jammy deep-golden caramelized onions and crispy fried onion topping. Hard-boiled yolks are mashed into a creamy filling and piped into halved whites for a classic party snack with rich, savory flavor.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 12 large eggs
Caramelized onions base
  • 1 tbsp butter
  • 1 medium yellow onion, finely diced
Deviled egg filling
  • 0.33 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
Toppings
  • 0.5 cup crispy fried onions
  • 1 fresh chives for garnish

Equipment

  • 1 cast iron skillet

Method
 

Caramelize the onions
  1. Melt the butter in a cast iron skillet over medium-low heat, then add the finely diced onion. Cook for 20-25 minutes, stirring occasionally, until deep golden.
  2. Transfer the caramelized onions to a bowl and cool completely before assembling the eggs.
Boil, cool, 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.
  2. Chill the boiled eggs, then peel and halve them lengthwise.
Make the French onion dip filling
  1. Mash the yolks with the sour cream, mayonnaise, Worcestershire sauce, onion powder, garlic powder, and salt until smooth.
  2. Fold in half of the cooled caramelized onions to make the filling taste like French onion dip.
  3. Pipe the filling into the egg white halves until mounded.
Top and serve
  1. Top each egg with the remaining caramelized onions, then add crispy fried onions for crunch.
  2. Finish with fresh chives for garnish and serve.

Notes

For the best texture, keep the crispy fried onions for topping until right before serving so they stay crunchy. Store filled eggs covered in the refrigerator up to 2 days; the onions can be made ahead and refrigerated up to 5 days. Freeze is not recommended due to yolk texture changes. For a lighter option, use light mayonnaise and low-fat sour cream while keeping the same seasonings.