Always a party favourite, the filling of these deviled eggs is accented with caramelized onion and Dijon mustard. Adding Better Than Bouillon Roasted Chicken Base to the caramelized onions gives them a rich roasted flavor.
Recipe tags: chicken base, easy difficulty, app, skillet
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 tsp | unsalted butter |
| 1 | onion, thinly sliced |
| 1 tbsp | Better Than Bouillon® Roasted Chicken Base |
| 1 tbsp | water |
| 12 | eggs |
| ⅔ cup | mayonnaise |
| 2 tbsp | Dijon mustard |
| 1 tbsp | finely chopped fresh chives |
Directions
In large skillet set over low heat, melt butter. Cook onion, stirring often, for 8 to 10 minutes or until softened and starting to brown. Stir in Roasted Chicken Base and 1 tbsp water. Cook for 10 to 15 minutes or until onion is very tender and caramelized. Let cool completely.
Meanwhile, transfer eggs to bottom of large saucepan in single layer; pour in enough cold water to cover by at least 1 inch. Bring to a boil over high heat; remove from heat. Cover and let stand for 12 minutes; drain and rinse under cold water. Peel eggs and cut in half lengthwise.
Carefully transfer egg yolks to food processor; set egg white halves aside. Add cooled onion mixture, mayonnaise and Dijon to food processor; pulse until blended.
Spoon or pipe mixture into egg white halves. Sprinkle with chives.
Tip: Alternatively, garnish deviled eggs with pinch paprika or smoked paprika.