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Deviled eggs have a history that dates back centuries, with variations appearing in various cultures across the globe. Originally, they were served as a way to use leftover eggs, a practice that has transformed into a beloved dish enjoyed by many. The classic deviled egg typically features hard-boiled egg whites filled with a mixture of mashed yolks, mayonnaise, and mustard, often topped with a sprinkle of paprika for color and flavor. Their simplicity and adaptability make them a favorite, easily accommodating a variety of flavors and ingredients.

French Onion Deviled Eggs

Elevate your appetizer game with French Onion Deviled Eggs! These stunning bites combine creamy yolk with the rich flavors of caramelized onions and Gruyère cheese, creating a gourmet twist on a classic favorite. Perfect for any gathering, from casual parties to elegant dinners, these deviled eggs are sure to impress. Discover the steps to create these irresistible delights and wow your guests at your next event! #DeviledEggs #GourmetAppetizers #FrenchOnionDip #Foodie #PartyFood #CookingIdeas #YummyRecipes
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Ingredients
  

6 large eggs

2 tablespoons unsalted butter

1 large onion, finely sliced

1 teaspoon sugar

1 teaspoon salt

¼ teaspoon black pepper

2 tablespoons mayonnaise

1 teaspoon Dijon mustard

1 tablespoon sour cream

1 tablespoon fresh chives, chopped (plus extra for garnish)

½ cup grated Gruyère cheese

A pinch of paprika (for garnish)

Instructions
 

Boil the Eggs: Place the eggs in a pot and cover them with cold water. Bring to a boil over medium-high heat. Once boiling, cover the pot, remove it from heat, and let it sit for 12 minutes. Then, transfer the eggs to an ice bath to cool for 5 minutes.

    Prepare the Onions: In a skillet, melt the butter over medium heat. Add the sliced onions, sugar, salt, and pepper. Cook, stirring occasionally, until the onions are caramelized, about 20-25 minutes. Remove from heat and let cool.

      Make the Filling: Once the eggs are cool, peel them and slice them in half lengthwise. Carefully scoop out the yolks into a mixing bowl. Add the caramelized onions, mayonnaise, Dijon mustard, sour cream, and chopped chives to the yolks. Mash everything together until smooth and well-combined. Fold in the grated Gruyère cheese.

        Fill the Eggs: Spoon or pipe the yolk mixture back into the egg whites.

          Garnish: Sprinkle a little paprika over the top and garnish with additional chopped chives.

            Serve: Serve immediately or chill in the refrigerator for about 30 minutes before serving for a refreshing bite.

              Prep Time: 15 minutes | Total Time: 1 hour | Servings: 12 half eggs