An Easy Easter Dish: Sour Cream and Onion Deviled Eggs

I am an ardent fan of deviled eggs. I have made/consumed caesar salad deviled eggs, pimento deviled eggs, jalapeño popper deviled eggs -- the list goes on and on. Yesterday, as I was roaming the chip aisle in the super market, and thinking of deviled eggs, I saw sour cream and onion chips. A light bulb!

That flavor profile would be SO good in deviled eggs, I thought. I was totally right.

They couldn't be more simple: caramelized onions, the egg yolks, salt, pepper and sour cream. Thats it! Super simple.

Admittedly, I'm not the best at making caramelized onions because I'm ridiculously impatient and always have the flame too high.

Remember: low flame. They usually take a good 20 minutes and to cook them evenly, they need to be stirred often. But the payoff is ALWAYS worth it.

The good news is that the caramelized onions have so much flavor that I didnt really have to add that much more to make the filling taste amazing. The ingredient list is minimal. This recipe is perfect for spring/Easter brunch in a flash.

Adrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She's a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.