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Onion Dip Deviled Egg

Onion Dip Deviled Egg

Cream cheese unites two of everyone’s favorite appetizers: onion dip and deviled eggs. To save time, make the filling a day ahead and store it in a covered container in the refrigerator—refrigerate the empty whites in the same manner. Simply fill the egg whites once it’s party time.


  • 2 tablespoons unsalted butter
  • 1 yellow onion sliced
  • ¼ teaspoon sea salt
  • 1 tablespoon balsamic vinegar
  • 12 large eggs
  • ½ cup 4 ounces cream cheese
  • 2 tablespoons sour cream
  • 1 tablespoon red wine vinegar
  • Pinch smoked paprika
  • Chopped chives to garnish


  • ►Melt butter in a large skillet over medium-low heat. Add onions and salt and cook, stirring occasionally, until deep golden and collapsed, about 30 minutes. Deglaze onions with balsamic vinegar, then remove from heat and cool.
  • ►Meanwhile, add eggs to a saucepot and cover with water by 1 inch. Bring to a full, rolling boil over high heat, uncovered. Once water is boiling, cover pot, remove from heat, and let stand 6
  • minutes. Strain eggs from water and let cool slightly before peeling.
  • ►Slice eggs in half and remove yolks. Place yolks in a food processor with onions, cream cheese, red wine vinegar, and smoked paprika. Process until mixture is fluffy and fully incorporated.
  • ►Pipe filling into egg whites, then garnish with chopped chives. Serve immediately.

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