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Caramelized onion and herb deviled eggs on a platter.

Caramelized Onion and Herb Deviled Eggs

Teri & Jenny
5 from 1 vote
Prep Time 20 mins
Servings 20


  • 12 large hardboiled eggs, peeled and halved crosswise
  • ¼ cup Bolthouse Farms Caramelized Onion Yogurt Dressing
  • 2 tablespoons Dijon mustard
  • 1 tablespoon water
  • 2 tablespoons thinly sliced chives
  • 1 tablespoon minced thyme
  • salt and pepper to taste
  • micro greens


  • Remove the yolks from all but 4 egg halves and place into a food processor. Add the 4 egg halves with their yolks intact as well as the dressing, mustard and water.
  • Thinly slice the round sides of the remaining egg whites to create a flat/level bottom.
  • Place the cut slivers of egg whites into the food processor and puree entire yolk mixture until smooth.
  • Fold in the chives and thyme and season with salt and pepper.
  • Fill a piping bag (with a round tip) and pipe a generous amount of the yolk mixture into each standing egg white.
  • Top each deviled egg with micro greens, crushed sea salt flakes and cracked black pepper. Serve.
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