These French bistro deviled eggs have all the things that make French onion soup so delicious, but without being soupy. Instead, the filling is whipped until it’s light and fluffy, with sweet, jammy caramelized onions, a little yellow mustard and a splash of vinegar to brighten it up. Each one gets a crispy cheese crisp on top, like the crispy croutons and melty cheese on a bowl of French onion soup.
It feels fancy, it tastes fancy, and it’ll wow your guests. But it’s actually very simple to make and, even better, super budget friendly.
What Makes Them “French Bistro”
These deviled eggs have two of the main features that make French onion soup so delicious: deeply caramelized onions and melted, toasty cheese. These deviled eggs bring both. The caramelized onions go right into the filling, and the cheese crisp on top adds the crunch and toasty cheese flavor.
What You Need
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- 6 hard-boiled eggs, peeled
- 1 yellow onion, caramelized (here’s how to caramelize onions)
- 3 tablespoons mayo
- 1 teaspoon yellow mustard
- 1/2 teaspoon white wine vinegar
- 12 cheese crisps
- A stand mixer or hand mixer, for whipping the filling
- Piping tool, for filling the eggs neatly. A spoon works too.
French Bistro Deviled Eggs
Ingredients
- 6 hard-boiled eggs peeled
- 1 yellow onion caramelized
- 3 tbsp mayo
- 1 tsp yellow mustard
- 1/2 tsp white wine vinegar
- 12 cheese crisps for topping
Instructions
- Halve the eggs: Slice the eggs in half lengthwise and pop the yolks into a mixing bowl. Set the whites on a plate.
- Whip the filling: Add the mayo, mustard and vinegar to the yolks. Whip with a stand mixer or hand mixer until light and fluffy.
- Fold in the onions: Fold the caramelized onions in by hand with a spatula so they keep their jammy texture.
- Fill the whites: Spoon or pipe the filling back into the egg whites.
- Top and serve: Right before serving, press a cheese crisp into each egg.
Video
Notes
Tips
- Whip it for texture. Using a mixer instead of a fork gives the filling a light, whipped consistency. I use my stand mixer with an attachment that scrapes the sides and reaches the bottom of the bowl. If your stand mixer doesn’t reach a small batch like this well, a hand mixer works great.
- Fold in the onions by hand. Whip everything else first, then fold the caramelized onions in with a spatula. The mixer would break them down completely, and you want to keep some of that jammy texture in every bite.
- Add the cheese crisps last. They soften if they sit on the filling too long.
FAQ: French Bistro Deviled Eggs
Can I make French bistro deviled eggs ahead of time?
Yes, in pieces. Hard-boil the eggs, caramelize the onion and make the cheese crisps ahead. Whip and fill the eggs the day you serve them, and add the cheese crisps right before they go out so they stay crispy.
Why fold in the onions instead of whipping them?
A mixer breaks caramelized onions down until they disappear into the filling. Folding them in by hand keeps little bits of sweet, jammy onion in every bite.
Do I really need a whole onion?
Yes. One onion cooks down to just a few spoonfuls of caramelized onions, which is the right amount for 6 eggs.
Can I make the filling without a mixer?
Yes. Mash the yolks with a fork and stir in the mayo, mustard and vinegar. The filling will be thicker and less fluffy, but it still tastes great. If you don’t have a stand mixer, a hand mixer works well too.
Can I use store-bought cheese crisps?
Yes. Store-bought cheese crisps work great and save you a step. If some arrive broken, stand the shards up in the filling or crumble them on top like croutons.
Why do the cheese crisps go on last?
They soak up moisture from the filling and lose their crunch if they sit too long. Press them in right before serving.
How many deviled eggs does this make?
Six eggs make 12 deviled eggs. The recipe doubles easily: use 12 eggs and 2 onions for 24.
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