Deviled Eggs à l'Ognon

Bored of ordinary deviled eggs, but need something easy to serve at your next BBQ?  If you have some caramelized onions left over from last night's dinner, you are minutes away from an appy that will blow away your guests!

Anyone can make a decent devilled egg.  But mix in a small amount of caramelized onions and you have devilled eggs to swoon over.  So what's the diff, you may say.  Just toss in chopped onions, you say.  Well, I say ... Ha!  Ha ... ha! (Sorry, channeling Diane Keaton in Sleeper ... but I digress).

Caramelized onions are simply amazing.  Any sharpness in the onion is mellowed as the sweetness is coaxed out, adding complexity to almost any savory dish.  To really guild the lily, add a spoonful of sherry if you hadn't already when cooking up the onions in the first place.  The flavor boost will reach the stratosphere.  Trust me.  Have I ever lied to you (yet)?


Deviled Eggs à l'Ognon
Yield:  12 appetizer-sized servings

6 large or extra-large hard-cooked eggs, well-chilled
1/4 cup mayonnaise
1 tsp. powdered mustard
1/2 tsp. kosher salt
1/4 tsp. coarsely ground black pepper
2-4 drops hot sauce (I use Frank's)
1/4 cup caramelized onions (try this mad-easy recipe), well drained and finely chopped
1 tsp. dry sherry (optional)
12 small parsley leaves or dill sprigs, for garnish

Halve the eggs and carefully scoop out the yolk.  Place yolks in a small mixing bowl and set whites aside.

Mash the yolks with a fork.  Add remaining ingredients to the bowl and stir until well-blended.  Spoon about a rounded teaspoon of the mixture back into the hollow of the each egg white half. 

TIP ALERT! ...  do NOT use a serrated knife to halve the eggs.

Garnish with parsley leaves or dill sprigs, if desired.  Cover and refrigerate for up to 4 hours if not serving immediately.