Ingredients
- 6 large eggs
- 1 tablespoon olive oil or butter
- 1 medium yellow onion, finely diced
- 1 teaspoon balsamic vinegar (or Worcestershire sauce)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 tablespoons cream cheese, softened
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ¼ cup shredded Gruyère or Parmesan cheese (optional, for extra richness)
- 1 tablespoon chopped chives (for garnish)
- ¼ cup crispy fried shallots or onions (for topping)
Instructions
Place the eggs in a pot and cover them with cold water. Bring to a boil, then turn off the heat, cover, and let sit for 10 minutes. Transfer the eggs to an ice bath for 5 minutes, then peel and slice them in half lengthwise.
Heat olive oil or butter in a skillet over medium-low heat. Add the finely diced onions and cook slowly, stirring occasionally, for 25-30 minutes until they turn deep golden brown. Stir in balsamic vinegar, salt, and pepper. Remove from heat and let cool.
Gently scoop out the egg yolks and place them in a bowl. Mash them with a fork, then mix in the cream cheese, mayonnaise, Dijon mustard, garlic powder, and half of the caramelized onions. Stir until smooth and creamy. If using, mix in the shredded Gruyère or Parmesan for extra richness.
Spoon or pipe the filling into the hollowed-out egg whites. Top each egg with a small spoonful of the remaining caramelized onions and a sprinkle of crispy fried shallots. Garnish with chopped chives for a fresh, herby finish.
Arrange the deviled eggs on a serving platter and enjoy immediately, or refrigerate them for up to 24 hours before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes (for caramelizing onions)
Nutrition
- Calories: 140
- Sugar: 1g
- Fat: 11g
- Carbohydrates: 3g
- Fiber: 0.5g
- Protein: 7g