French Onion Hard Boiled Eggs

These are the perfect deviled eggs for your Easter celebration. Not only are they delicious but they’re inconspicuous. Sitting on the plate you’d think that they were the regular deviled eggs of the 90’s, but then you take a bite and the flavor sends you to another dimension. Its an added bonus that you can utilize the skills that you learned in my previous blog post and trust that your hard boiled eggs will be perfectly cooked, bright, and with devoid of green or gray.

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Ingredients:

2 tbsp butter

1 sweet onion, thinly sliced

1 tsp salt

4 strips of bacon, cooked and then diced

10 large eggs

1/3 cup greek yogurt or skyr

1 tbsp dijon mustard

2 tsp of mustard powder

1 tsp garlic powder

Salt and pepper to taste

1 tbsp chives, diced

Let's Assemble!

Essential Equipment

My dinner plates are the Anthropologie Briar dinner plates and they are unfortunately no longer available. These ones from Fable are similar and have great reviews!

My sauce pan is Saucy from Great Jones. I love it so much and use it everyday!

I got my gorgeous vintage pyrex bowls as a wedding present. I have found a few sets in good condition on Ebay and Etsy.

My knives are the Miyabi Kaizan II collection from Williams Sonoma. I love them so much and they have changed the chopping game.

I got the ingredients for this recipe from my local Vons! Very accessible ingredients.

For the eggs:

Melt butter in a large skillet. Add thinly sliced onions.

Season with salt and pepper to taste. Cook, while stirring occasionally, over low heat until caramelized, this will take a while, up to an hour. Once the onion is caramelized, turned off the heat and let cool.

While the onion is caramelizing, make the eggs. I made 10 minute eggs according to the method in my hard boiled egg reel.

Cook bacon in the oven until crispy. I do this at 400F for 20 minutes.

Add the caramelized onion to a cutting board. Mince until almost pulp like.

Add egg yolks, greek yogurt, mustard, caramelized onion, salt, pepper, garlic powder, and mustard powder to a large bowl. Use a fork initially to smash the yolks until they are spreadable. Then continue to mix with a wooden spoon until smooth and creamy.

Scoop the mixture out and and spoon it into the open egg whites.

Sprinkle on the diced bacon and the chives. Enjoy!

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Thank you for reading and cooking with me!

If you end up making this recipe, be sure to post it on social media and tag @fullbellydelly, comment, and share!