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Deviled Eggs

Becky Johnson appetizer eggs recipe

  • 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.



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