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French Onion Dip Deviled Eggs

French onion dip deviled eggs with jammy caramelized onions and crispy fried onions. The yolks are mashed into a tangy sour-cream filling, then piped back into halved whites for a classic party-app bite.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 12 large eggs Use large eggs for sturdy whites and a smooth yolk filling.
Caramelized onion base
  • 1 tbsp butter Cook the onions until deep golden for jammy flavor.
  • 1 medium yellow onion, finely diced Dice finely so the onions caramelize evenly.
Deviled egg filling
  • 0.33333333333333 cup sour cream Adds tang and creamy texture to the yolk mash.
  • 0.25 cup mayonnaise Helps the filling pipe cleanly and stay rich.
  • 1 tsp Worcestershire sauce Savory depth like classic French onion dip.
  • 0.5 tsp onion powder Boosts onion flavor.
  • 0.25 tsp garlic powder Adds gentle garlic warmth.
  • 0.25 tsp salt Season to taste baseline for the filling.
  • 0.5 cup crispy fried onions Fold in half, then reserve the rest for topping crunch.
  • Fresh chives for garnish Finishes the platter with color and a light oniony bite.

Equipment

  • 1 cast iron skillet
  • 1 pot

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 and jammy, then cool completely.
Boil and chill the eggs
  1. Place the eggs in a pot and cover with cold water. Bring to a boil, then cover the pot, remove from heat, and let stand for 12 minutes.
  2. Chill the eggs, then peel them and halve them lengthwise. Keep the yolks for the filling.
Make the yolk filling
  1. In a mixing bowl, mash the yolks with sour cream, mayonnaise, Worcestershire sauce, onion powder, garlic powder, and salt until smooth. Fold in half the cooled caramelized onions.
Assemble and garnish
  1. Pipe the filling into the egg white halves. Top with the remaining caramelized onions, crispy fried onions, and fresh chives.

Notes

For the cleanest piping and tidy deviled egg halves, make sure the caramelized onions are fully cooled before mixing into the yolks. Refrigerate assembled deviled eggs in a covered container for up to 3 days; they’re not ideal for freezing due to texture changes. Swap: for a lighter option, use light mayonnaise (and keep the same seasoning) to reduce calories without losing the classic tang.