French Onion Deviled Eggs are a creamy and sophisticated variation of deviled eggs loaded with flavor from caramelized onions and Gruyere cheese. If you love a classic French onion taste, give my French Onion Soup a try!

French Onion Deviled Eggs

French Onion Deviled Eggs

I admit I have been on a Deviled Egg kick lately! I love my Bacon Deviled Eggs, and Buffalo Chicken Deviled Eggs, and these French Onion Deviled Eggs aren’t too shabby, either! It’s fun to have a variety of this popular appetizer to serve your family and guests. Eggs provide a lot of nutritional value, both from the egg whites and the yolks, so I always have eggs on hand. I love hard-boiled eggs as a snack, and dressing them up a bit as French Onion Deviled Eggs is a treat to enjoy once in a while.

Ingredients for French Onion Deviled Eggs

Ingredients & Substitutions

With just a few additional ingredients to a traditional Deviled Egg recipe, you will be reminded of the classic French Onion Dip with these French Onion Deviled Eggs. In fact, if you want to skip the egg yolks altogether, try filling the egg whites with just the dip!

The Perfect Boiled Eggs: Love deviled eggs, but hate the process of getting the eggs ready?  For easy-to-peel hard-boiled eggs, cover the eggs with cold water (there should be about a 1/2 inch of water above of the eggs), bring the water to a boil, stirring occasionally to balance the egg yolks, cover, and then remove it from the heat. Let the eggs sit in the hot water for 14 minutes.  Pull the eggs out and immediately shock them with an ice bath for about 5 minutes.  Lovely, crater-free deviled eggs. To make the peeling of the egg a bit easier, hold the egg under cool water as you peel.

Onion: I used a yellow onion in this recipe. When sautéed, the onions will become caramelized, contributing to the French onion flavor.

Sour Cream & Cream Cheese: Be sure both sour cream and cream cheese are at room temperature for a smooth consistency.

Gruyere Cheese: Gruyere cheese has a nutty and slightly sweet flavor, which pairs well with the French onion theme. It also contributes to the creamy texture of the filling.

Chives: Garnish the eggs with chives for some added color and flavor.

Row of French Onion Deviled Eggs

How To Store French Onion Deviled Eggs

To store French Onion Deviled Eggs, keep them in an airtight container in the refrigerator. They are best when enjoyed within a day or two.

Bite taken out of French Onion Deviled Egg

More Appetizers

4.82 from 11 votes

French Onion Deviled Eggs

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Caramelized onion and Gruyere cheese make these French Onion Deviled Eggs stand out!


  • 12 large eggs
  • 2 tablespoons canola oil
  • 1 yellow onion, finely diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1 cup sour cream, room temperature
  • 4 ounces cream cheese, room temperature
  • 1 ½ teaspoons Worcestershire sauce
  • ½ cup (57 g) Gruyere cheese, shredded
  • 1 teaspoon diced chives, for garnish


  • In a large pot, arrange the eggs in one layer. Fill with cold water until it is about ½-inch above the tops of the eggs.
  • Turn the heat to medium-high, stirring occasionally to balance the yolk. (This is so it doesn’t set in the middle of the egg.)
  • Bring the pot to a boil, cover and shut off the heat. Let sit, undisturbed for 12 minutes.
  • Place the cooked eggs in an ice bath and let cool for about 5 minutes.
  • Under cool running water, gently peel the eggshell away from the egg. Set aside and repeat with remaining eggs.
  • Cut each egg in half lengthwise and gently remove and place each yolk in a medium-sized bowl. Set aside.
  • In a nonstick pan over medium heat, add oil. Once the oil is hot, add onion. Cook, stirring occasionally, for 10-15 minutes, or until very soft and tender, and slightly browned.
  • Add garlic and cook for about 30 seconds.
  • Set aside to let cool.
  • Combine egg yolks, cream cheese, sour cream, and Worcestershire sauce in a medium bowl. Beat with a hand mixer until creamy.
  • Add onion mixture and cheese. Stir to combine the dish.
  • Pipe (or spoon) the yolk mixture (a heaping tablespoon) into each egg white well.
  • Garnish with chives.


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Reader Comments

  1. I made these with extra large eggs from my hens. The flavor of the filling is wonderful but it didn’t need milk because it is a little runny.
    I put the cheese in the hot onions after I turned them off so cheese would be melted. That worked great!

  2. 4 stars
    Trial run today. Did not add the milk. The filling was loose enough. Excellent flavor! Going to make them for our Thanksgiving appetizer.

  3. Your filling in the picture looks far to runny. I personally would add little bits at a time to reach my individual desired consistency. I have had MANY boo boos with deviled egg texture, it taught me not to be so heavy handed. Boo boo not “perfect” eggs I use in the filling and mix in my blender or food processor. It isn’t detectable or a flavor changer. And it a plus to be able to generously pipe the filling to make each “plumper.” thicker leftover filling I use for egg salad sandwiches. I also “cheat” when I’m needing/wanting in smaller amounts true camelized onions (not cooked only to the point of caramelized flavor). I go to In and Out burger place, and order a burger with extra extra caramelized onions on the side and they give me what I’m going to call a “ton” and the absolutely perfect tiny dice that would work in this deviled egg recipe. And leftovers I eat with a spoon hahaha. Now a question for you…store eggs start out delivered “fresh” are already 3 week old eggs, what age do you suggest on this recipe since you say aged? These are all things I do and by no means am I telling you what to do/or change yours. 🙂

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