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Playing Sour Cream and Onion Stuffed Eggs


  • 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


Serves: 24 halved, stuffed eggs


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.