Caramelized Onion Deviled Eggs
with salmon roe & chives
Deviled eggs are more often than not on my holiday menus. I usually stick to classic flavors, but after trying the caramelized onion eggs at a restaurant in Red Hook, Brooklyn, called Swoony’s, I felt compelled to recreate them.
Although they aren’t exactly the same, I heavily drew inspiration from the flavors and the decoration. I stuck with a simple filling, except I added caramelized onions, crème fraîche, and extra mayonnaise to make them creamier. And as for the garnish, I topped them with salmon rose and chives.
Note
I add more mayonnaise than usual in this recipe. If you feel like it’s too much, use 3 to 4 tablespoons instead. You could also just take your favorite deviled egg recipe and add caramelized onions to it!
If you want a smaller batch, cut the recipe in half and boil 4 eggs.
To make ahead, caramelize the onions and store in an airtight container in the fridge. Boil the eggs and store them in the fridge until ready to use. Make the filling and assemble them on the day of.
Makes: 16 deviled eggs
Ingredients
Caramelized onion
1 tablespoon extra-virgin olive oil
1 small onion, quartered and thinly sliced
a pinch of kosher salt
Deviled eggs
8 large eggs
1/4 cup plus 2 tablespoons mayonnaise
1/4 cup creme fraiches
1 teaspoon lemon juice
1 teaspoon Dijon mayonnaise
a pinch of kosher salt
freshly ground black pepper
salmon roe, for garnish
fresh chives, thinly sliced, for garnish
Directions
Heat the oil in a skillet over medium heat. Add the onions and sauté until they are softened and starting to take on color. Reduce the heat and add a pinch of salt; cook, stirring occasionally, until deep golden and jammy, 35 to 45.
Meanwhile, submerge the eggs in a pot of salted water (salt helps prevent the egg from leaking if it cracks). Bring to a boil over high heat, then remove from heat and cover with a lid. Set a timer for 10 minutes. Transfer to an ice bath and let cool fully.
Peel and halve the eggs, then transfer the yolks to a bowl. Add the mayonnaise, creme fraiche, lemon juice, and mustard; use an electric mixer to mix the ingredients together until smooth. (Alternatively, mash the yolks with a fork before adding the remaining ingredients.) Stir in all of the caramelized onions. Season to taste with salt and pepper.
Using a piping bag or spoons, fill the egg white halves with the caramelized onion filling. Garnish with salmon roe, chives, and pepper.
If you have any questions or would like to share a photo, I’d love to hear from you in the chat below!
