Upscale, Elegant Deviled Eggs
Sweet, salty, luscious, unexpected, but wonderful flavors in a classic deviled egg.
Ingredients
Onion Confit
- 2 lge. Yellow or sweet onions, thinly sliced, to make 4 cups
- 1 Tbsp. Butter
- 1 Tbsp. Olive oil
- 1 Tbsp. Brown sugar
- 1 Tbsp. Balsamic vinegar
- Pinch of salt
Balsamic Reduction
- 1/2 cup Balsamic vinegar
- 1 Tbsp. Honey
Deviled Eggs
- 6 Lge. Eggs, hard-boiled
- 1/4 cup Mayonnaise
- 1 tsp. Dijon mustard
- Salt/white pepper to taste
- Fresh chives for garnish
Instructions
Make the Onion Confit
- Heat the butter and olive oil in a skillet over medium-high heat.
- Add the the sliced onion and a pinch of salt. Reduce heat to medium-low.
- Cook slowly for 20 to 25 minutes, stirring often, until soft and golden brown.
- Stirr in the brown sugar and 1 Tbsp. of balsamic vinegar.
- Cook for 5 more minutes until sticky and jammy, then set aside to cool.
Make the Balsamic Reduction
- Pour 1/2 cup of balsamic vinegar and honey into a small saucepan over medium-low heat.
- Heat for 5 to 8 minutes until the liquid thickens and coats the back of a spoon.
- Remove from the heat and let cool completely.
Boil and prep the Eggs
- Place eggs in a saucepan and cover with water.
- Bring the water to a boil, turn off the heat, cover the pan, and let sit for 10 to 12 minutes.
- Transfer the eggs to an ice water bath for 5 minutes, then peel.
- Cut the eggs in half lengthwise and gently pop the yolks into a bowl. Place the egg white halves on a serving platter.
- Mash the yolks well with a fork. Mix in mayonnaise, Dijon, salt, pepper until very smooth.
- Fold in half of the cooled onion confit, saving the rest for topping the eggs.
Assemble and Garnish
- Spoon the egg yolk mixture evenly into the egg white halves.
- Top each egg with a tiny spoonful of the remainnig onion confit.
- Drizzle the reduced balsamic vinegar lightly over the top.
- Sprinkle with chopped chives.