Skip to main content
RECIPE

Sour Cream and Onion Stuffed Eggs

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.

Ingredients

  • 2 tablespoons olive oil
  • 1 large or 2 medium onions, thinly sliced then chopped
  • 1 clove garlic, pasted
  • Salt and finely ground black or white pepper
  • 1 small fresh bay leaf
  • 1/4 cup chicken or beef stock
  • 3 tablespoons crème fraîche or sour cream
  • 2 teaspoons Dijon mustard
  • 12 hard-boiled eggs, cut in half and yolks separated
  • Crispy shallots or store-bought fried onions

Preparation

Heat a medium skillet over medium heat with oil, 2 turns of the pan. Add onions, garlic, salt, pepper and bay, and cook, stirring frequently, to caramel in color, 30-35 minutes. Add stock and let absorb into onions. Let cool and remove bay leaf. 

 Combine the onions with the crème fraiche or sour cream, mustard and egg yolks; adjust seasoning to taste. Fill a food storage bag with egg mixture and trim a corner with scissors to form a disposable pastry bag. 

Fill eggs and top with crispy shallots or fried onions. 

Rachael Ray