Authentic Suburban Gourmet: French Onion Soup Deviled Eggs

Read Time:3 Minute, 23 Second

One of hubby’s favorite things on earth is the Deviled Egg.  When I make them, his eyes light up like a
Christmas tree and I swear his mouth begins to salivate like a dog.  I believe the deviled eggs of the seventies
are making a resurgence onto the food scene with a vengeance.  The flavor profiles are quite creative now
and make a wonderful appetizer for a cocktail party or simply enjoying at home.

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The creative side of my brain gets excited when I think
about turning an ordinary food into the extraordinary.  Often I will dream up recipes when I am
driving to work or in the early stages of falling asleep at night – not sure
why then, but my brain is spinning with creativity.  Last week I was dreaming of a piping hot bowl
of really good French Onion Soup – the kind with rich broth, tons of caramelized
onions, great Gruyere dripping down the side of the bowl and artisan bread
inside. Often that version of soup has to be homemade and I have to admit mine
is quite tasty.

With French Onion Soup on my mind, I thought a fun deviled
egg would be a riff on this soup. 
Obviously it is not going to be hot, but I brought in the key elements
to just give that hint of French Onion Soup. 
They are not only stunning to look at, but the richness of the
caramelized shallots with a touch of bourbon and the cheesy crouton on top just
brings the whole experience together. 
This would be perfect with your favorite French Champagne for a decadent
culinary experience on a Friday Night.  I
bet you can guess what we are having this week for Friday Night Bites.  Smile.

French Onion Soup Deviled Eggs

Makes 16

Deviled Eggs

8 Eggs

¼ Cup + 1 Tablespoon Mayonnaise

¼ teaspoon Salt

1 teaspoon Yellow Mustard


3 Large Shallots

2 Tablespoon Butter

½ teaspoon Sugar

1 teaspoon Bourbon



12 Half inch cubes French bread

12 Half inch squares of Gruyere Cheese

Use a large sauce pan and fill with cold water about 4
inches.  Add a teaspoon of salt to the
water and the 8 eggs.  Note: Best to use
eggs that are about 5 to 6 days old versus fresh.  Heat on high until it begins to boil.  Leave for 1 to 2 minutes then turn off the
heat and cover with a lid. Let stand for 15 minutes.  Remove the eggs and place into cold water for
3 to 4 minutes.  One at a time, lightly
tap the egg against a hard surface and hold egg under running water to make it
easy to peel.  Repeat the process until
all eggs are peeled.

With a sharp knife, cut each egg in half lengthwise.  Carefully remove each yolk and add to a
bowl.  Break up the yolks with a fork and
add the mayonnaise, ¼ teaspoon salt and yellow mustard.  Stir until creamy and smooth.  Add to a piping bag and pipe into the center
of each egg.  If you don’t have a piping
bag, you can spoon into each egg.  Set in
the refrigerator until ready to top with the French Onion mixture.


Remove the outer layer of each shallot and slice each one
into thin rings.  In a skillet, add the
butter and let melt over medium heat. 
Add the sliced shallots, sugar and a bit of salt and pepper to
taste.  Let cook for about 7 to 12
minutes over medium heat until they are caramelized.  Add the bourbon and let cook for another
minute or two until the alcohol burns off. 
Set aside to cool.

Turn the broiler on high and toast the bread cubes until
light golden brown.  Next top each one
with a bit of the Gruyere and let sit under the broiler until melted.  Remove and let cool.


Top each deviled egg with a bit of the caramelized shallots
and then top with the cheesy crouton.

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