Caramelized Onion and Herb Deviled Eggs

Name: Caramelized Onion and Herb Deviled Eggs
Prep time: 20 min
Yield: 20 serving
Ingredients: 12 large hardboiled eggs, peeled and halved crosswise; ¼ cup Bolthouse Farms Caramelized Onion Yogurt Dressing; 2 tablespoons Dijon mustard; 1 tablespoon water; 2 tablespoons thinly sliced chives; 1 tablespoon minced thyme; salt and pepper to taste; micro greens

User Reviews

5.0

6 reviews

Excellent

Prep Time
20 mins
Servings
20
Course
Appetizer, Snacks

Caramelized Onion and Herb Deviled Eggs

Joelle Cantu

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A simple and flavorful recipe that's sure to be a favorite.

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Ingredients

Servings

12 large hardboiled eggs, peeled and halved crosswise
¼ cup Bolthouse Farms Caramelized Onion Yogurt Dressing
2 tablespoons Dijon mustard
1 tablespoon water
2 tablespoons thinly sliced chives
1 tablespoon minced thyme
salt and pepper to taste
micro greens

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Instructions

Remove the yolks from all but 4 egg halves and place into a food processor. Add the 4 egg halves with their yolks intact as well as the dressing, mustard and water.
Thinly slice the round sides of the remaining egg whites to create a flat/level bottom.
Place the cut slivers of egg whites into the food processor and puree entire yolk mixture until smooth.
Fold in the chives and thyme and season with salt and pepper.
Fill a piping bag (with a round tip) and pipe a generous amount of the yolk mixture into each standing egg white.
Top each deviled egg with micro greens, crushed sea salt flakes and cracked black pepper. Serve.