My mother makes the best deviled eggs. What I like about them is the filling is always jam-packed with scallion. I love the flavor of onion!
I went to a dinner party once where the hostess served baked mushrooms as an appetizer. I could not stop gobbling them down and had to ask for the recipe. She told me it was sour cream and a packet of French onion dip mixed together, stuffed in each mushroom cap, and then baked until brown. I’ve made that appetizer for nearly everyone I know, with great success.
When I was coming up with this recipe, I wanted to see if I could combine my mother’s excellent deviled eggs with that French onion filling, without using a packet of French onion dip.
I think I’ve succeeded. In addition, substituting sour cream for the traditional mayonnaise makes these super light!
Don’t be intimidated by the use of Beau Monde Seasoning. The first time I heard of that ingredient, I thought it was going to be something incredibly expensive and only stocked in specialty shops. Nope. It was right there in my local grocery store and most likely, it’s in yours too, but you weren’t looking for it before. If you can’t find it, just mix celery salt and onion powder.
If you want the filing to take on a more “ranch dressing” type of flavor, add a teaspoon of dill to the filling.
- 6 eggs
- 1 tbsp Dried Minced Onion
- 1 tbsp Beau Monde Seasoning
- 4 tbsp Sour Cream
- Salt and Pepper
- 1 stalk of scallion, minced
- 1 tsp dried dill (optional)
Hard-boil the eggs and let cool. Once they’re cool, remove the egg shells.
Cut each egg in half.
Place the yolks in a bowl with the dried minced onion, beau monde seasoning, sour cream, dried dill (optional), and salt and pepper.
Mix until smooth and creamy.
Let the mixture sit in the fridge for at least 30 minutes, so that the dried onion will soak in the sauce and become tender. If you don’t do this, the minced onion in the filling will be hard and crunchy and very unpleasant.
Spoon mixture into each egg half. Sprinkle with scallion and serve.
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- 6 eggs
- 1 tbsp Dried Minced Onion
- 1 tbsp Beau Monde Seasoning
- 4 tbsp Sour Cream
- Salt and Pepper
- 1 stalk of Scallion, minced
- 1 tsp Dried Dill (optional)
- Hard-boil the eggs and let cool.
- Remove the egg shells.
- Cut each egg in half and place the yolks in a bowl.
- Add the dried minced onion, beau monde seasoning, sour cream, dried dill (optional), and salt and pepper to the bowl with the yolks.
- Mix until smooth and creamy.
- Let the mixture sit in the fridge for at least 30 minutes, so that the dried onion will soak in the sauce and become tender.
- Spoon mixture into each egg half.
- Sprinkle with scallion and serve.
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I remember making deviled eggs for you since you were a little girl. They were your favorite appetizers. I was thrilled to see the twist you added to the recipe and how delicious it is. From now on, I will change my recipe to include the French Onion dip. Great job! Your Dad and I love your creativity!!
remember making deviled eggs for you since you were a little girl. They were your favorite appetizers. I was thrilled to see the twist you added to the recipe and how delicious it is. From now on, I will change my recipe to include the French Onion filling. Great job! Your Dad and I love your creativity!!
Thanks, Mom! ๐
These look delicious. A must try.
Would also love to try the mushrooms, but they are not listed in your recipe index.
Have a Joyful Day :~D
Thanks, Charlie! The mushroom recipe from that lady is to take 1 pint of baby bella or white button mushrooms with the stems removed and place on a baking sheet, mix 16 oz sour cream with 1 envelope of Lipton Onion Soup mix (should be in your grocery store, but also found here at Amazon). Use a spoon to stuff each mushroom cap with some of the sour cream mix and bake the mushrooms on 350F for 30 minutes. OR you could mix the sour cream with 4 tbsp Beau Monde Seasoning and 4 tbsp Dried Minced Onion and use that to fill the mushroom caps and bake as directed. Have a wonderful Saturday! ๐
Thank you Tekesha!
I will be trying both recipes