Caramelized Onion Deviled Eggs
I’ve had a lot of deviled eggs in my life, and they’re all pretty good, but I wanted to make THE BEST deviled eggs. What really takes this recipe to the next level is the addition of the grilled onions from the roasted veggie recipe. The grilled onions add a subtle smokey note that just sings “serve me at your barbecue,” or something like that.
INGREDIENTS:
Eggs
8 eggs
2 tablespoons mayonnaise
2 teaspoons dijon mustard
1 tablespoon grilled onions, finely chopped
6 bread and butter pickle slices, finely chopped
Splash of Worcestershire sauce
¼ teaspoon salt
⅛ teaspoon fresh cracked pepper
Toppings
⅛ teaspoon sweet smoked paprika
2 teaspoons chives, diced
Splash of tabasco or other hot sauce (optional)
LET’S COOK:
Bring a medium pot of water to a boil.
Gently drop eggs into boiling water, using a spoon to guide them.
Boil for 10 minutes. This is the perfect amount of time for a stiff and tall filling!
Immediately put eggs into an ice bath (a bowl filled with ice and cold water) to prevent them from overcooking.
Remove the shells and slice each egg in half vertically.
Put the yolks into a large mixing bowl and add the mayo, mustard, onions, pickles, Worcestershire, salt, and pepper.
Mix with a spatula until very well combined. If your mixture is tough or too thick add a little bit more mayonnaise.
Scoop the filling into a piping bag with a large star tip or a Ziplock bag.
Pipe filling into each egg white cavity and top with paprika, chives, and hot sauce (if you want it a little spicy)
[SERVES 4]