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    You are in: Home / Recipes / Deviled Onion Eggs Recipe
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    Deviled Onion Eggs

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    Christmas Carol's Note:

    A fun twist on your standard deviled eggs, from Pillsbury. The original recipe says it serves twenty-four, but if my calculations are right, that means everyone gets half an egg. So, as my mom would say, it serves twenty-four if twelve aren't eating. Lol I've whittled it down to twelve servings, allowing for at least two deviled eggs (or should I say deviled egg halves?) per person. (Though I can eat at least four myself.) You can vary the dips--try dill, horseradish-bacon, or even taco. Yum! Any sour-cream based dip would probably work well. Enjoy...

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    Units: US | Metric

    • 12 eggs
    • 1/2 cup purchased French onion dip (I use Giant Eagle brand because it tastes really "oniony")
    • 1 tablespoon finely chopped fresh chives


    1. 1
      In Dutch oven or large saucepan, combine eggs and enough cold water to cover. Bring just to a boil. Reduce heat to medium low;cook 15 minutes. Drain; rinse with cold water to cool.
    2. 2
      Remove shells from eggs; halve lengthwise. Carefully remove yolks; place in medium bowl, Set white halves aside.
    3. 3
      Mash yolks with fork. Add dip and chives; mix well. Lightly spoon yolk mixture into egg white halves or pipe in using decorating bag. Refrigerate at least 1 hour or until serving time. Garnish as desired.

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    Nutritional Facts for Deviled Onion Eggs

    Serving Size: 1 (50 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 71.5
    Calories from Fat 42
    Total Fat 4.7 g
    Saturated Fat 1.5 g
    Cholesterol 186.0 mg
    Sodium 71.0 mg
    Total Carbohydrate 0.3 g
    Dietary Fiber 0.0 g
    Sugars 0.1 g
    Protein 6.2 g

    The following items or measurements are not included:

    French onion dip

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