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French Onion Dip Deviled Eggs

French onion dip deviled eggs with jammy caramelized onions and crispy fried onion strings. Filled yolks are mixed creamy with sour cream and mayonnaise, then piped into halved egg whites for a classic appetizer platter.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 12 large eggs
Caramelized onion 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; visual cue: onions look jammy and smell sweet, not harsh.
  2. Cool the caramelized onions completely after cooking so the filling stays thick. Spread them out in the skillet or transfer to a plate to speed cooling.
Boil, peel, and halve the eggs
  1. Place the large eggs in a pot and cover with cold water. Bring to a boil, then cover, remove from heat, and let stand 12 minutes.
  2. Chill the eggs after the stand time, then peel them. Visual cue: cooled eggs peel cleanly with fewer tears.
  3. Halve the eggs lengthwise and remove the yolks, keeping the whites intact. Arrange the egg whites cut-side up for piping.
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: mixture is creamy and cohesive with no dry yolk bits.
  2. Fold in half the caramelized onions. Visual cue: streaks of onion distribute through the filling.
  3. Pipe the filling into the egg whites. Use a steady motion so the tops are mounded and even.
  4. Top each egg with the remaining caramelized onions, then finish with crispy fried onions and fresh chives. Visual cue: toppings look layered—glossy onions, crunchy fried onions, and bright green chives.

Notes

For the cleanest deviled-egg filling, cool the caramelized onions fully so the mixture doesn’t loosen. Store assembled eggs covered in the refrigerator for up to 2 days; add the crispy fried onions and chives right before serving to keep them crunchy. No freezer—egg texture changes after thawing. For a lighter version, use Greek yogurt in place of sour cream (keep mayonnaise as is) for a tangier filling.