French Onion Devil’s Eggs are a creamy variation of devil’s eggs loaded with the flavor of caramelized onions and Gruyere cheese. If you like the classic taste of French onion, try my French onion soup!
12 large eggs, aged
2 tablespoons of canola oil
1 onion, chopped
2 cloves of garlic, minced
1 cup of sour cream
8 ounces of cream cheese
1 teaspoon of salt, or more to taste
1 1/2 teaspoons Worcestershire sauce
1/4 cup of milk
1/2 cup gruyere cheese, grated
In a large pot, place the eggs in a layer. Fill it with cold water until it is approximately ½ above the top of the eggs.
Turn the heat to medium-high, stirring occasionally to balance the yolk (so it doesn’t get in the middle of the egg)
Bring the pot to a boil, cover it and turn off the heat. Let it sit, undisturbed, for 12 minutes.
Put the boiled eggs in an ice bath and let them cool down for about 5 minutes.
Under cold tap water, gently peel the eggshell. Set aside and repeat with the rest of the eggs.
Cut each egg in half lengthwise and gently remove and place each yolk in a medium bowl. Set aside.
Cook the onion in oil until very soft and tender and lightly browned. Approximately 10-15 minutes.
Add garlic and cook for about 30 seconds.
Set aside to cool.
Combine egg yolks, cream cheese at room temperature, sour cream, salt and Worcestershire sauce in a medium bowl and beat with a hand blender until creamy.
Add the onion and cheese mixture and stir to combine the dish.
Add milk, one tablespoon at a time, until desired consistency is achieved.
Put the yolk mixture with a spoon or a tube into each egg white.