I’m taking deviled eggs up a notch.
French onion deviled eggs are real—and they’re incredible.
Every spring I experiment with creative versions of deviled eggs. Two long-time favorites are the bacon and blue deviled eggs with roasted garlic and asparagus and the toasted sesame sriracha deviled eggs. Both are crowd-pleasers, but these French onion deviled eggs have become a new obsession.
Even my mom—who usually prefers classic recipes—couldn’t stop talking about them for days. That was a delightful surprise.
Here’s how these came together:
I’ve loved French onion dip since childhood. A few years ago I developed a homemade French onion dip that’s rich, savory and deeply satisfying. Dips are irresistible—especially when they let you sneak a vegetable or two in alongside something indulgent.
At some point I decided to marry that caramelized onion flavor with the creamy, comforting filling of a deviled egg—and it was a perfect match.
The key is a full batch of caramelized sweet onion folded into the yolk filling. Cook the sliced onion low and slow until it turns golden and sweet—intense, savory-sweet caramel notes are what make these special. Those caramelized onions are blended with egg yolks, a little mayonnaise, Dijon mustard and a spoonful of full-fat Greek yogurt to create a silky, mousse-like filling.
For texture and an extra savory pop, these eggs are finished with crisp pancetta and a sprinkle of fresh chives. The pancetta adds salt and crunch while the chives bring a bright oniony finish. The result is concentrated, layered flavor in each bite.
These deviled eggs look familiar at first glance, but the flavor surprises you. They’re deceptively simple in appearance and wildly flavorful in reality.
Which deviled eggs will you be making this year? If you have extra hard-boiled eggs after Easter, I’ll also be sharing my favorite egg salad recipe soon—one I craved during both pregnancies and that readers ask for often. Eggs really are the best versatile ingredient.
French Onion Deviled Eggs
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Ingredients
- 2 tablespoons unsalted butter
- 1 sweet onion, thinly sliced
- 1/4 teaspoon salt
- 4 ounces diced pancetta
- 12 large eggs
- 1/3 cup mayonnaise
- 3 tablespoons plain Greek yogurt, full fat
- 1 tablespoons Dijon mustard
- 1/8 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 3 tablespoons freshly snipped chives
- fresh oregano, for garnish
Instructions
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Heat a large skillet over medium-low and melt the butter. Add the sliced onion and salt, toss to coat, and cook, stirring occasionally, until the onion is deeply caramelized. This takes 45–60 minutes; cook low and slow and reduce heat if the onion starts to brown too quickly. When caramelized, remove from heat.
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While the onion cooks, prepare the eggs. Place eggs in a large pot and cover with cold water. Bring to a boil, let bubble for 1 minute, then remove from heat and cover. Let the eggs sit for 15 minutes. Transfer the pot to the sink and cool the eggs with cold water for about 30 minutes, refreshing the water or adding ice to speed cooling.
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Peel the cooled eggs, place on paper towels, slice in half lengthwise and gently remove the yolks to a bowl or food processor.
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In a skillet over medium-low, cook the pancetta until crisp and the fat renders. Remove with a slotted spoon and drain on paper towels.
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Add the egg yolks, mayonnaise, Greek yogurt, Dijon mustard, caramelized onion, black pepper and garlic powder to a food processor. Blend until smooth, creamy and mousse-like. Taste and adjust seasoning. Spoon or pipe the mixture into the egg white halves.
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Top each egg with crispy pancetta and snipped chives, garnish with fresh oregano, and serve.
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And bacon is too.