- 6 large eggs, boiled and cooled
- 1 tbsp olive oil
- 1 cup onion, diced
- 1/4 cup sour cream
- 2 tbsp mayonnaise
- 1 tsp lemon juice
- 1 tbsp Home Cook’s Pantry French Onion Dip Mix
- Chopped chives or paprika for garnish
Add the oil to a large skillet over medium-high heat. Once hot, add the onion. Cook for 10 minutes or until brown and caramelized.
Cut eggs in half and place the egg yolks in a bowl. Add the sour cream, mayonnaise, lemon juice and French Onion Dip. Beat until smooth. Stir in the onion.
Fill egg halves with filling using a piping bag or spoon. Garnish with chives or paprika.
Yields 6 servings.