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Deviled Eggs With Onion Jam

Menu PartAppetizer/Small Plate
Deviled Eggs With Onion Jam

Chef Cole Ellis

Delta Meat Market

Cleveland, Miss.

Because eggs are in good supply around Easter, deviled eggs are a convenient and tasty way to showcase them as a snack or brunch dish. Chef Cole Ellis prepares the Southern favorite with the classic flavors—mustard, mayo, pickle juice and a little hot sauce—but adds a topping of housemade onion jam to elevate them above the ordinary.


Onion jam

1 lb. granulated sugar

3 lb. onions, peeled and sliced

2 oz. red wine vinegar

1 tbsp. mustard seeds

Salt and pepper, to taste

2 sprigs, thyme

Deviled eggs

6 large eggs

4 tbsp. mayonnaise

1 tsp. dill pickle juice

2 dashes hot sauce

Salt and pepper, to taste

2 tbsp. finely cut chives



1. For onion jam, in large, heavy skillet over medium heat, place sugar. Watch carefully and once the sugar begins to color, add onions. Stir over medium heat until onions sweat.

2. Add vinegar and mustard seeds; cook until mixture reduces by half. Season with salt and pepper. Pull thyme leaves from sprigs; add to onion mixture.

3. Remove from heat; store in refrigerator up to 2 weeks.

4. Place eggs in 6-quart saucepan; cover with cool water by 1 inch. Place over high heat; cover saucepan and bring water to a rolling boil; boil for 6 to 7 minutes.

5. Prepare an ice water bath while eggs are boiling. Remove eggs from boiling water and submerge in ice bath until cooled.

6. Peel eggs and slice lengthwise in half. With spoon, remove yolks to small bowl; place egg whites on plate. In blender or food processor, combine yolks, mayonnaise, mustard, pickle juice, hot sauce salt and pepper; puree until smooth. Fold in chives.

7. With spoon or plastic bag, fill egg white halves with yolk mixture. Add a dab of onion jam to each and sprinkle with paprika.

Photograph courtesy of National Onion Association

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