Sour Cream and Onion Deviled Eggs Recipe | PBS Food

Sour Cream and Onion Deviled Eggs

deviled eggs

These deviled eggs couldn't be more simple: caramelized onions, the egg yolks, salt, pepper and sour cream. That's it! (Recipe Credit: Adrianna Adarme of Fresh Tastes)



  • 1/4 yellow onion, peeled and sliced
  • 1 teaspoon olive oil
  • Salt
  • 1/2 cup sour cream
  • Freshly ground black pepper
  • Chives or green onions, as garnish


  1. Bring a pot of water to a boil. Carefully drop the eggs into the water and boil for 10 minutes. Rinse the eggs with cold water. Peel the eggs, slice them in half and gently pop out the egg yolks.
  2. Meanwhile, in a medium pot, set over medium-low heat, add the oil. When the oil is warm, add the onions and a few pinches of salt. Cook on low heat, stirring frequently, until the onions are golden brown, about 20 minutes. Remove from the heat and transfer to a food processor.
  3. To the food processor with the caramelized onions, add the reserved egg yolks, a few pinches of salt, sour cream and a few turns of black pepper. Pulse until very smooth, stopping the machine and scraping down the sides as needed. Give it a taste and adjust the salt and pepper to taste (I added a bit more of both!).
  4. Transfer to a piping bag (no tip needed) or resealable kitchen plastic bag. Snip off the end and pipe the filling into the egg whites. I’m gonna admit that the caramelized onions make the filling not the most pleasant color so a bunch of chives on top is a must! Garnish as necessary.
Presented by: