French Onion Soup Deviled Eggs

Classic deviled eggs get a savory, French-inspired twist with caramelized onions and a sprinkle of Gruyere cheese, reminiscent of French Onion Soup.

Prep Time

15 minutes

Total Time

45 minutes

Calories

275 kcal

Difficulty

Easy

Equipment

4 items

Cost

£0.61/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Ingredients

Servings

6Large Eggs

£1.75

2mediumYellow Onions(thinly sliced)

£0.60

2tablespoonsButter(unsalted)

£0.25

1tablespoonOlive Oil

£0.15

1teaspoonBrown Sugar

£0.01

1teaspoonWorcestershire Sauce(optional)

£0.05

3tablespoonsMayonnaise

£0.10

1teaspoonDijon Mustard

£0.05

to tasteSalt

to tasteBlack Pepper

2tablespoonsGruyere Cheese(grated)

£0.40

1tablespoonFresh Parsley(chopped, for garnish (optional))

£0.30

Total Cost

£3.66

£0.61 per serving

Instructions

1.
Hard Boil the Eggs: Place the eggs in a large saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, remove from heat, cover, and let sit for 10 minutes. Drain the hot water and immediately rinse with cold water to stop the cooking process. Peel the eggs and slice them in half lengthwise.
2.
Caramelize the Onions: In a medium skillet, melt the butter and olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, until softened and deeply caramelized, about 20-25 minutes. Stir in the brown sugar and Worcestershire sauce (if using) during the last few minutes of cooking. Remove from heat and let cool slightly.
3.
Prepare the Filling: Carefully scoop out the egg yolks into a mixing bowl. Add the mayonnaise, Dijon mustard, salt, and pepper to the yolks. Mash the yolks with a fork until smooth.
4.
Combine the Filling: Add about half of the caramelized onions to the yolk mixture (reserve the rest for topping). Mix well to combine all the ingredients. Taste and adjust seasoning as needed.
5.
Fill the Eggs: Spoon or pipe the yolk mixture into the hollowed-out egg whites. A piping bag will give a cleaner, more professional look.
6.
Garnish and Serve: Top each deviled egg with a small amount of the reserved caramelized onions and a sprinkle of grated Gruyere cheese. Garnish with chopped fresh parsley, if desired. Serve immediately or chill for later.

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My Notes

Nutrition Information

Nutrition per serving (75g)

275 kcal / 1151 kJ

Carbs

2% of RDA

Fat

22g

31% of RDA

Protein

12g

24% of RDA

Detailed Breakdown

Fibre

1 g

3% of RDA

Sugar

4 g

4% of RDA

Sodium

250 mg

11% of RDA

Saturated Fat

8 g

40% of RDA

Chef's Tips

For easier peeling, add a teaspoon of baking soda to the water when boiling the eggs.

To prevent the yolks from turning green, avoid overcooking the eggs and cool them rapidly after boiling.

Caramelizing the onions can take time, so be patient and stir occasionally to prevent burning. Low and slow is the key!

If you don't have Gruyere, Parmesan cheese can be used as a substitute.

Cooking Equipment

Large saucepan

Small skillet

Mixing bowl

Piping bag or spoon

Wine Pairings

No wine pairing suggestions available for this recipe.

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