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Deviled Onion Eggs

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  • Prep 55 min
  • Total 1 hr 55 min
  • Ingredients 3
  • Servings 24
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Enjoy these deviled eggs flavored with onion dip and chives - a tasty appetizer.
Updated Feb 24, 2011
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Ingredients

  • 12 eggs
  • 1/2 cup purchased French onion dip
  • 1 tablespoon finely chopped fresh chives or 1 teaspoon freeze-dried chopped chives

Steps

  • 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
    Remove shells from eggs; halve lengthwise. Carefully remove yolks; place in medium bowl. Set white halves aside.
  • 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.

Tips from the Pillsbury Kitchens

  • tip 1
    Give your deviled eggs a different taste by using another sour cream dip such as Bermuda onion in place of the French onion dip. For another flavor twist, try dill dip, horseradish-bacon dip or taco dip.
  • tip 2
    To peel hard-cooked eggs, crack them by tapping them gently in two or three places and place them in a pan of cold water. This allows cold water to penetrate and to shrink the egg from its membrane for easier pealing. The quick cooling also minimizes yolk discoloration.

Nutrition Information

40 Calories, 3g Total Fat, 3g Protein, 1g Total Carbohydrate, 1g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
40
Calories from Fat
25
Total Fat
3g
5%
Saturated Fat
1g
5%
Cholesterol
105mg
35%
Sodium
65mg
3%
Total Carbohydrate
1g
0%
Dietary Fiber
0g
0%
Sugars
1g
Protein
3g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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