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French Onion Dip Deviled Eggs

French onion dip deviled eggs with jammy caramelized onions, creamy yolk filling, and a crispy fried onion topping. Soft yolks are mashed with sour cream, mayo, and seasonings, then piped into halved whites for a classic appetizer platter look.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 12 large eggs
Onion mixture
  • 1 tbsp butter
  • 1 medium yellow onion, finely diced
Deviled egg filling
  • 0.333 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
Topping
  • 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; visual cue: the onions should look jammy and glossy.
  2. Remove the skillet from the heat and cool the caramelized onions. Visual cue: they should thicken slightly as they cool.
Boil and prep the eggs
  1. Place the eggs in a pot and cover with cold water. Bring to a boil, then cover the pot and remove from heat.
  2. Let the eggs stand covered for 12 minutes after removing from heat. Visual cue: the yolks should set firmly when you cut one open.
  3. Chill the eggs, then peel and halve them lengthwise. Visual cue: yolk centers should be clean and intact.
Make the filling and assemble
  1. Mash the yolks with sour cream, mayonnaise, Worcestershire sauce, onion powder, garlic powder, and salt until smooth. Visual cue: the mixture should be creamy and evenly colored.
  2. Fold in half the caramelized onions. Visual cue: you should see soft onion bits distributed through the filling.
  3. Pipe the filling into the egg white halves. Visual cue: the tops should be generously mounded.
  4. Top with the remaining caramelized onions, crispy fried onions, and chives. Visual cue: the fried onions should look crunchy and lightly golden.

Notes

Pro tip: for cleaner deviled eggs, cool the caramelized onions completely before mixing so the filling stays thick and doesn’t loosen. Store assembled eggs in the refrigerator up to 3 days in an airtight container; keep toppings (especially crispy fried onions) as fresh as possible by adding them right before serving. Freezing is not recommended since the egg texture softens after thawing. Dietary swap: use a plant-based mayonnaise and dairy-free sour cream substitute to make it dairy-light.