Deviled Eggs With Caramelized Onions Recipes

DEVILED EGGS WITH CARAMELIZED ONIONS

Steps:

• Heat a medium skilllet over low heat. When hot, add the butter and oil. When the butter has melted, add the onions. Sprinkle with the sugar. Cook over low heat for 30 minutes or more, stirring occasionally, until dark and caramelized. Don't stir too much or they won't brown, but watch so they don't burn or stick to the pan. Once the onions are caramelized, remove from heat and drain on paper towels.
• Hard-cook the eggs; once they're cool, peel them. Cut each egg in half; place the yolks in a mixing bowl, and the whites on a serving platter.
• Prepare the filling. With a fork, mash the yolks. Add the onions and about 1/2 cup of yogurt; stir to combine. Stir in more yogurt (up to 1 cup total) until the mixture is a creamy consistency. Season lightly with salt and pepper.
• Fill the eggs. I find the easiest way to do this is with a ziptop bag. Open the bag and fold the top over the outside. Scrape the filling into the bag, pushing the filling well into a bottom corner of the bag. Close the bag, making sure to get out as much air as you can. Cut a small hole in the bottom corner and gently squeeze the filling into each egg white. Top each appetizer with a sprinkle of chopped chives. Refrigerate until ready to serve.
• TIPS: Everyone has their own methods of cooking and peeling eggs. I follow the steps on this site: http://whatscookingamerica.net/Eggs/BoiledEggs.htm It has all the info from the Incredible Edible Egg site, but all in one place. * Most people cut the eggs in half lengthwise. For a different presentation, cut them crosswise, then cut a tiny sliver off the bottom of each piece so it will sit without wobbling. (If a piece seems very shallow, you can hollow it out a bit more with a melon baller.) This is great if you don't have a serving platter specifically for deviled eggs. * I use a fork to make the filling because I like texture, and I want the little onion bits to show. If you prefer a perfectly smooth consistency, you can use a food processor. * If you're bringing the eggs somewhere, you can prepare the filling in advance, store it in the ziptop bag, then fill the eggs at the location. * Also, you can hard-cook the eggs ahead of time; hard-cooked eggs will keep in the fridge for several days.
• SUBSTITUTIONS: I use nonfat plain yogurt in an effort to use less fat, and Greek style because it's thicker. You could use mayonnaise, sour cream, or a combination. * The chives add a little flavor zing, and indicate that it's an onion-flavored dish. The measurement is approximate; I just put a pinch on each egg. Instead of chives you could use sliced green onion (scallion), and if you want to get fancy you could make green onion flowers.

DI'S DELICIOUS DELUXE DEVILED EGGS

Steps:

• Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
• Cut eggs in half. Remove yolks and place in a medium bowl. Mash together with celery, onion, mayonnaise, salt and hot pepper sauce.
• Stuff the egg white halves with the egg yolk mixture. Sprinkle eggs with paprika. Chill covered in the refrigerator until serving.

FRENCH ONION DEVILED EGGS

Steps:

• Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks. Add the mayonnaise, onion dip, milk and mustard; mix well. , Pipe or stuff into egg whites. Sprinkle with paprika if desired. Refrigerate until serving.

CLASSIC DEVILED EGGS

Steps:

• Place eggs in a saucepan and add enough cold water to cover; boil eggs for 10 minutes. Drain. Let eggs cool in the refrigerator for 15 minutes.
• Mix mayonnaise, celery, onion, mustard, garlic powder, and vinegar in a bowl. Peel eggs and slice in half vertically; remove egg yolks and add to mayonnaise mixture. Mash yolks into mayonnaise mixture, then stir until thick and creamy.
• Transfer yolk mixture to a resealable plastic bag. Snip a corner from the bag with scissors and pipe yolk mixture into the egg whites. Sprinkle paprika over eggs. Chill in the refrigerator for 20 minutes before serving.

BACON DEVILED EGGS WITH CARAMELIZED ONIONS AND CHEDDAR CHEESE

Steps:

• Finely chop the cooked bacon, remove any pieces that are chewy.
• Saute the onions over medium heat in a few tablespoons of reserved bacon fat until they are soft and translucent.
• Carefully remove the yolks from the hardboiled eggs and place them in a medium sized bowl.
• Add all other ingredients and mash them together with a fork until everything is well incorporated. Season to taste with salt and pepper.
• Place a heaping teaspoon of the yolk mixture into each egg white. Sprinkle with pepper before serving.