Recipe: Easter-Passover Deviled Eggs with Caramelized Onions and Chives

A holiday mashup for using up all those hard-boiled eggs

Today I’m sharing the newsletter’s second recipe-only post—this time with a recipe perfect for Easter brunch. Like many Californians, I come from a multi-religious family, so this weekend, we’ll be celebrating Passover on Friday night and Easter on Sunday. While I often use holidays as an opportunity to revisit old family recipes, this year I’m mashing up my holiday references. By Sunday around noon, I’m going to have both Easter and Passover leftovers crowding my fridge, waiting to be eaten. Why not enjoy them together?

Easter-Passover Deviled Eggs

This recipe is designed to use up those leftover boiled eggs you always have after the Easter bunny visits. The inspiration came from planning my Passover and Easter menus all at the same time this week and thinking about all of the rich, caramelized onions I always have after cooking a chicken or brisket for Seder. They might just be my favorite part of the Passover meal (or any Jewish holiday meal), so I wanted to find fun ways to use them up. Adding them to my Easter menu seemed like an obvious choice.

To test the idea, I cooked up a batch of caramelized onions and added them to the yolks from some perfectly boiled eggs with just a little bit of mayonnaise and mustard. I also topped the eggs with some pretty chive flowers that had bloomed in my vegetable patch. The result is, hands-down, my favorite deviled egg recipe ever.

Makes 12 egg halves
Total Time: 25 minutes, plus 20 minutes for the onions to cool

2 tablespoons extra-virgin olive oil

½ yellow onion, finely chopped

¼ teaspoon granulated sugar

6 hard-boiled eggs

8 teaspoons mayonnaise

½ teaspoon Dijon mustard

Large pinch kosher salt

Chives, thinly sliced (and chive blossoms, if you can find them), to garnish

1.     Heat the oil in a small pan, over medium-low heat. Add the onion, and cook, stirring frequently, for about 6 minutes. Add the sugar, and continue cooking the onion, stirring constantly, until the smallest pieces are a rich golden brown, another 6 minutes or so.

2.     Transfer the onion (and the oil it cooked in) to a small bowl and let it cool to room temperature.

3.     Peel the eggs, and cut them in half lengthwise. Scoop the yolks out into a small bowl, and crush them into a paste with a fork. Add the mayonnaise, mustard, and salt, and mix everything well. Add 2 tablespoons of the onion (including the oil it cooked in) and mix well.

4.     Spoon the yolk mixture back into the whites and top each deviled egg with some of the remaining onion and some chive and chive blossom (if using).

More California Recipes

If you need more Easter inspiration, check out Ben Mims’ pie made with fresh strawberries and chocolate pudding, which would make an amazing holiday dessert. The LA-based blog A Cozy Kitchen also has a fun strawberry dessert—a strawberry tres leches cake—as well as a carrot cake the Easter bunny will love. Bay Area-based blogger Liren has another great eggy recipe, eggs in a nest, at Kitchen Confidante. Lastly, the San Diego-based blog Kirbie’s Kitchen has a super simple recipe for three-ingredient lemon brownies that would be a cinch to throw together for the holiday (and would also be Passover-appropriate, since they are grain and dairy free).

Photos: Georgia Freedman