FRENCH ONION DEVILED EGGS
French onion dip adds flavor to the creamy filling in these popular appetizers. For a pretty presentation, pipe the filling into the egg whites and sprinkle with paprika, suggests Joyce Turley of Slaughters, Kentucky.
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 1 dozen.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 141 calories, Fat 12g fat (3g saturated fat), Cholesterol 216mg cholesterol, Sodium 118mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.
BUFFALO-STYLE DEVILED EGGS
Steps:
- Remove yolks from whites and place in bowl.
- Mash yolks and blend in sour cream, mustard and Frank's RedHot® Sauce.
- Spoon/pipe yolk mixture into egg white halves.
- Top each egg half with a blue cheese crumbles, and a French's® Crispy Fried Onion and a celery leaf.
- Arrange on platter.
- Chill, covered.
GARLIC DEVILED EGGS
I CREATED this recipe 30 years ago, when my new husband requested deviled eggs. He wouldn't eat celery or pickle relish, so I substituted garlic and onion. He approved. My co-workers always request these eggs for our potluck lunches. I'm not sure they know I can cook anything else! -Eva Friesen, Carson City, Nevada
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 1 dozen.
Number Of Ingredients 7
Steps:
- Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks. Add mayonnaise, mustard, onions, garlic and salt. Fill egg whites; sprinkle with paprika. Refrigerate until serving.
Nutrition Facts : Calories 169 calories, Fat 15g fat (3g saturated fat), Cholesterol 216mg cholesterol, Sodium 183mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.
DI'S DELICIOUS DELUXE DEVILED EGGS
These tasty deviled eggs are always a BIG hit. I'm constantly asked to share the recipe. You'll love them, too! Add more hot sauce if you really want to make them deviled!
Provided by HIPPS
Categories Appetizers and Snacks 100+ Deviled Egg Recipes Spicy Deviled Egg Recipes
Time 45m
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 69.8 calories, Carbohydrate 0.6 g, Cholesterol 94.7 mg, Fat 6.1 g, Fiber 0.1 g, Protein 3.2 g, SaturatedFat 1.3 g, Sodium 63 mg, Sugar 0.4 g
DEVILED EGGS WITH CARAMELIZED ONIONS
This was an experiment that turned out well. I wanted something different for coffee hour at church, and got many compliments on this. (I will admit that I made an extra egg so I could taste the finished product and still have 24 appetizers to bring!) The prep and cook times are approximate since you can do some steps simultaneously or ahead of time.
Provided by cowpants13
Categories < 4 Hours
Time 1h15m
Yield 24 appetizers
Number Of Ingredients 9
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.
Nutrition Facts : Calories 63.2, Fat 4.5, SaturatedFat 1.6, Cholesterol 95.8, Sodium 58.5, Carbohydrate 1.7, Fiber 0.1, Sugar 1.3, Protein 3.8
CLASSIC SAVORY DEVILED EGGS
Hard-cooked eggs are stuffed with a creamy blend of mayonnaise, Dijon mustard and rice wine vinegar. Fresh dill and garlic powder add a delightful flavor.
Provided by Jeff Sikes
Categories Appetizers and Snacks 100+ Deviled Egg Recipes
Time 10m
Yield 6
Number Of Ingredients 8
Steps:
- Scoop egg yolks into a bowl and set egg whites aside. Mash yolks, mayonnaise, vinegar, 1/2 teaspoon chopped dill, Dijon mustard, garlic powder, and salt. Spoon yolk mixture into egg whites. Garnish with dill sprigs. Refrigerate until ready to serve.
Nutrition Facts : Calories 138.8 calories, Carbohydrate 1 g, Cholesterol 189.5 mg, Fat 12.3 g, Protein 6.4 g, SaturatedFat 2.6 g, Sodium 191.7 mg, Sugar 0.5 g
FRENCH ONION EGG SKILLET
Caramelized onions, beef broth, toasted croutons and loads of gooey Swiss cheese bring all the rich flavors of your favorite soup together in this easy egg dish made right in your skillet.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- In 12-inch cast-iron skillet, heat 2 tablespoons of the butter over medium-high heat. Add onions; cook 5 to 7 minutes, stirring occasionally, until onions begin to brown. Reduce heat to medium; cook 10 to 12 minutes, stirring frequently, until onions are browned. Increase heat to high. Add broth; cook and stir 5 to 7 minutes or until onions are dark brown and liquid has evaporated. Transfer onions to bowl.
- Meanwhile, in medium bowl, beat eggs, milk, salt and pepper with whisk until well mixed. Set oven control to broil.
- Wipe out skillet with paper towels. Heat remaining 2 tablespoons butter in skillet over medium heat. Add bread cubes; stir to coat. Cook 3 to 4 minutes, stirring frequently, until cubes are lightly browned. Reduce heat to low; pour egg mixture into skillet over bread cubes. Cook 5 to 8 minutes, without stirring, until eggs are set on bottom, but still jiggly on top. Arrange onions over top. Sprinkle with cheese.
- Broil with top of skillet 6 inches from heat 3 to 5 minutes or until set and cheese is melted.
Nutrition Facts : Calories 320, Carbohydrate 15 g, Cholesterol 290 mg, Fat 1 1/2, Fiber 1 g, Protein 16 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 4 g, TransFat 1/2 g
CHIPS AND DIP DEVILED EGGS
A deviled egg recipe that uses French onion dip and potato chips. Another one of my experimental deviled egg recipes!
Provided by KimberlyV65
Categories Lunch/Snacks
Time 1h
Yield 6 eggs, 12 serving(s)
Number Of Ingredients 5
Steps:
- Hard boil, cool and peel eggs.
- Cut eggs in half lengthwise; remove yolks and place in a small bowl; mash with fork.
- Add French onion dip, mustard and crushed potato chips.
- Scoop or pipe yolk mixture into egg halves.
- Garnish with Paprika, if desired.
- Refrigerate until ready to serve.
Nutrition Facts : Calories 39.6, Fat 2.7, SaturatedFat 0.8, Cholesterol 93.2, Sodium 45.2, Carbohydrate 0.3, Sugar 0.3, Protein 3.2
More about "french onion deviled eggs recipes"
DEVILED EGGS RECIPE - FRENCH ONION DEVILED EGGS - HOW …
From howsweeteats.com
5/5 (11)Category AppetizerCuisine AmericanTotal Time 1 hr 30 mins
- Heat a large skillet over medium-low heat and add the butter. Add the sliced onion and the salt and toss to coat. Cook, stirring occasionally, until the onion caramelizes - this can take 45 to 60 minutes! You want to do it low and slow so the onion fully caramelizes. If at anytime the onion starts to burn, turn down the heat! Once the onion is caramelized, turned off the heat.
- While the onion is caramelizing, make the eggs. To boil the perfect egg, place the eggs in a large pot and fill it with cold water. Bring it to a boil and let bubble for 1 minute, then turn off the heat and cover the pot. Let the pot sit for 15 minutes. After 15 minutes, place the pot in the sink and fill it with cold water to cool the eggs down immediately. You want the eggs to sit in cold water for 30 minutes or so, so you will need to dump the water and refill with cold water a few times. You can add some ice cubes too!
- After 30 minutes, peel the eggs and place them on a paper towel. Slice them in half and gently remove the yolks.
- In the meantime, while the eggs are boiling, heat a large skillet over medium-low heat and add the pancetta. Cook until crispy and all the fat is rendered, then remove the pancetta with a slotted spoon. Place it on a paper towel to drain excess grease.
FRENCH ONION DEVILED EGGS - I AM HOMESTEADER
From iamhomesteader.com
5/5 (1)Category AppetizerServings 24Calories 113 per serving
- In a large pot, arrange the eggs in one layer. Fill with cold water until it is about ½ above the top of the eggs.
- Turn the heat to medium-high, stirring occasionally to balance the yolk (so it doesn’t set in the middle of the egg)
DEVILED FRENCH ONION EGGS - CUTCO
From cutco.com
Estimated Reading Time 3 mins
FRENCH ONION DEVILED EGGS - THE EAT MORE FOOD PROJECT
From eatmorefoodproject.com
5/5 (1)Total Time 40 minsServings 4Calories 145 per serving
“THE GREATEST” DEVILED EGGS RECIPE | BON APPéTIT
From bonappetit.com
DEVILED EGGS WITH PICKLED ONIONS RECIPE | MYRECIPES
From myrecipes.com
CLASSIC DEVILED EGGS {JUST 4 INGREDIENTS} - TAKE TWO TAPAS
From taketwotapas.com
15+ DAZZLING DEVILED EGGS - WONKYWONDERFUL
From wonkywonderful.com
FRENCH-STYLE DEVILED EGGS - 4 SONS 'R' US
From 4sonrus.com
FRENCH ONION DIP DEVILED EGGS - CHOCOLATEMOOSEY.COM
From chocolatemoosey.com
FRENCH ONION DIP DEVILED EGGS - SWEET RECIPEAS
From sweetrecipeas.com
FRENCH ONION DEVILED EGGS - THE THREE BITE RULE
From thethreebiterule.com
PAN-CRISPED DEVILED EGGS ON FRENCH LETTUCES - THE SPLENDID TABLE
From splendidtable.org
BEST DEVILED EGGS RECIPE (WITH MIX-IN IDEAS) - COOKING CLASSY
From cookingclassy.com
101 DEVILED EGG RECIPES - RECIPES - JENNIFER MAUNE
From jennifermaune.com
BACON AND ONION JAM DEVILED EGGS RECIPE - SWEET CS DESIGNS
From sweetcsdesigns.com
14 CREATIVE WAYS TO DRESS UP DEVILED EGGS - FOOD NETWORK
From foodnetwork.com
LOADED DEVILED EGGS RECIPE | SOUTHERN LIVING
From southernliving.com
EASY DEVILED EGGS | FRENCH'S - MCCORMICK
From mccormick.com
OTT’S VIDALIA ONION DEVILED EGGS – OTT FOOD PRODUCTS
From ottfoods.com
CRUNCHY DEVILED EGGS | FRENCH'S - MCCORMICK
From mccormick.com
PARTY DEVILED EGGS | FRENCH'S - CLUB HOUSE CA
From clubhouse.ca
SOUTHERN DEVILED EGGS RECIPE | EASY DINNER IDEAS
From easydinnerideas.com
FRENCH-STYLE DEVILED EGGS – A BUSY MOM'S KITCHEN
From abusymomskitchen.com
10 BEST RACHAEL RAY DEVILED EGGS RECIPES | YUMMLY
From yummly.com
DEVILED ONION EGGS RECIPE - PILLSBURY.COM
From pillsbury.com
THE BEST DEVILED EGGS - I AM HOMESTEADER
From iamhomesteader.com
21 DELICIOUSLY DIFFERENT DEVILED EGG RECIPES - KITCHEN TREATY
From kitchentreaty.com
55+ CREATIVE DEVILED EGG RECIPES - ALL SHE COOKS
From allshecooks.com
FRENCH-INSPIRED DEVILED EGGS - BIG FLAVORS FROM A TINY KITCHEN
From bigflavorstinykitchen.com
HUMMUS DEVILED EGGS – PRIMAL WELLNESS
From primalwellness.coach
FRENCH DRESSING DEVILED EGGS | FOOD BLOGGERS OF CANADA
From foodbloggersofcanada.com
BEST DEVILED EGGS WITH BACON & GREEN ONIONS - HOUSE OF NASH EATS
From houseofnasheats.com
SUMMERTIME FRENCH COUNTRY DEVILED EGGS WITH MAILLE CORNICHONS, …
From frenchrevolutionfood.com
GUACAMOLE DEVILED EGGS - JUST A TASTE
From justataste.com
FRENCH ONION DIP DEVILED EGGS - ROSEMARY FARM
From rosemaryfarm.com
SOUR CREAM AND ONION DIP DEVILED EGG RECIPE
From aspicyperspective.com
DEVILED EGGS THREE WAYS | RECIPE REMAKE - NEW ENGLAND TODAY
From newengland.com
CARAMELIZED ONION DEVILED EGGS — NOSH WITH TASH
From noshwithtash.com
TRIPLE ONION DEVILED EGGS RECIPE | MYRECIPES
From myrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love