Description
A twist on classic deviled eggs featuring caramelized sweet onions and sherry vinegar for a savory, aromatic bite.
Ingredients
Scale
- 2 Tbsp. olive oil
- 1 cup finely chopped sweet onion (from 1 medium [8 oz.] onion)
- 3/4 tsp. kosher salt, divided
- 1 tsp. sherry vinegar
- 6 large eggs
- Ice
- 2 Tbsp. mayonnaise
- 1 tsp. Dijon mustard
- 1 tsp paprika (optional garnish)
- 2 tbsp fresh parsley, chopped (optional garnish)
- 1/4 tsp black pepper
Instructions
- Heat olive oil in a skillet over medium heat and sauté the chopped sweet onion until softened and lightly caramelized, about 8 minutes.
- Stir in half of the kosher salt and the sherry vinegar, cooking for another minute, then remove from heat and let cool slightly.
- Place the eggs in a saucepan, cover with cold water, bring to a boil, then turn off the heat and let sit for 10 minutes.
- Drain the eggs and transfer them to an ice bath to cool completely, then peel and slice each egg in half lengthwise.
- Remove the yolks and place them in a bowl; mash with mayonnaise, Dijon mustard, the remaining kosher salt, and black pepper until smooth.
- Pipe or spoon the yolk mixture back into the egg white halves, and garnish with paprika and chopped parsley if desired.
- Serve chilled or at room temperature.
Notes
For extra depth, you can add a dash of Worcestershire sauce to the yolk filling.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Boiled
- Cuisine: American
Nutrition
- Serving Size: 1 deviled egg
- Calories: 210 kcal
- Sugar: 1g
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 450mg
Keywords: French onion, deviled eggs, appetizer, savory, caramelized onion