Deviled eggs topped with French fried onions are the appetizer you never knew you’d love.
Who doesnt love a rich, salty, steaming bowl ofFrench onion soup?
Savory-sweetcaramelized onions enrich the filling, but its the garnish that takes these deviled eggs over the top.
Credit:Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Matthew Gleason
Ingredients
2Tbsp.olive oil
1cupfinely chopped sweet onion(from 1 medium [8 oz.]
Add onion and 1/2 tsp.
Remove from heat, and stir in vinegar.
Transfer onion to a small bowl; let cool completely, about 20 minutes.
While onion cools, fill a large pot with water, and bring to a boil over high.
Carefully lower eggs into boiling water; cook, undisturbed, for 11 minutes, 30 seconds.
Using a spider or slotted spoon, immediately transfer cooked eggs from boiling water to ice bath.
Let stand until completely cooled, at least 5 minutes or up to 30 minutes.
Peel eggs under cold water.
Cut eggs in half lengthwise, and carefully remove yolks.
Using a fork, mash together yolks, mayonnaise, and mustard in a medium bowl.
Add reserved onion and remaining 1/4 tsp.
Stir well to combine.
Spoon egg yolk mixture evenly into egg whites.
Top evenly with Crispy Gruyere Onions.
Serve immediately, or store in an airtight container in refrigerator up to 3 days.
Crispy Gruyere Onions
Toss together 2 Tbsp.
each shreddedGruyere cheeseandcrispy fried onionsin a small bowl.
Spread on a parchment-lined baking sheet.
Bake at 350F until melted and golden brown, 8 to 10 minutes.
Let cool 10 minutes.
Discard any burned bits of onion.
Break into small pieces.
Use immediately, or store in an airtight container at room temperature up to 3 days.
Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Matthew Gleason
