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Well Seasoned, by Becky Johnson — appetizer

Deviled Eggs

Becky Johnson appetizer eggs recipe

Deviled Eggs

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...

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