French Onion Deviled Eggs are a creamy 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, 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

French Onion Deviled Egg Recipe

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.

The Perfect Boiled Egg

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.

Row of French Onion Deviled Eggs

How to Make French Onion Deviled Eggs

  • Once you have your eggs boiled and peeled, cut each egg in half and gently remove the yolks. Place each yolk in a medium-sized dish and set the halved egg whites off to the side.
  • Chop the onion and cook it in the oil for 10-15 minutes.
  • Next, add the garlic and cook for about 30 seconds. If you used fresh garlic, you will be able to smell the delightful, garlicky aroma!
  • Remove the onion from the heat to let it cool as you mix the other ingredients.
  • While the onions are cooling, combine room temperature cream cheese, the sour cream, salt, and Worcestershire sauce to your bowl of egg yolks. Use a hand mixer to get a creamy mixture.
  • Here is where you add the all-important onion and Swiss Gruyere cheese. Have I mentioned how important this particular cheese is for this recipe???
  • After everything is combined, add about a tablespoon of milk at a time until you get the consistency of the mixture you want.
  • Finally, spoon in the french onion and yolk mixture to each egg white half and enjoy!

If you put this mixture together without the egg yolks, you have the classic French Onion Dip.  In fact, if you want to skip the egg yolks altogether, try filling the egg whites with just the dip! Garnish the eggs with chives for some added color and flavor.

Bite taken out of French Onion Deviled Egg

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4.72 from 7 votes

French Onion Deviled Eggs

Prep Time 20 minutes
Cook Time 15 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
  • 8 ounce of cream cheese
  • 1 teaspoon salt, or more to taste
  • teaspoon Worcestershire sauce
  • 1-2 tablespoons milk
  • ½ cup gruyere cheese, shredded
  • 1 teaspoon diced chives, garnish


  • In a large pot, arrange the eggs in one layer. Fill with cold water until it is about ½ above the top of the eggs.
  • Turn the heat to medium-high, stirring occasionally to balance the yolk (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, room temperature cream cheese, sour cream, salt, and Worcestershire sauce in a medium bowl and beat with a hand mixer until creamy.
  • Add onion mixture and cheese and stir to combine the dish.
  • Add milk a tablespoon at a time until you reach your desired consistency.
  • Pipe the yolk mixture 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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