I decided to go mad scientist and create Bloomin’ Onion Deviled Eggs! They were delicious and have a nice kick! Not gonna lie, the paprika kinda got away from me, but I didn’t mind because I love paprika.
- 1 dozen large Eggs; boiled and peeled
- 1/2 cup Onions; thinly sliced and chopped
- 1/4 cup Flour
- 1 Tablespoon Cornstarch
- Salt and Pepper to taste
- 1/2 cup Mayonnaise
- 1 Tablespoon Ketchup
- 1 Tablespoon Horseradish Sauce
- 1/4 teaspoon Cayenne Pepper
- 1/4 teaspoon Smoked Paprika
- Pinch of Garlic Powder
- Pinch of Onion Powder
- 1/4 teaspoon Dried Oregano
- Salt and Pepper to taste
- 1 Tablespoon Smoked Paprika
- In a small bowl, combine the Blooming’ Onion Sauce ingredients. Mix thoroughly and set aside.
- Heat a small skillet over medium-high heat and add a liberal drizzle of oil. In a small zipper bag, combine the flour, cornstarch, salt, pepper and onions; toss to coat. Place a mesh strainer over a large bowl and sift the excess flour from the onions. Fry the onions for 3 minutes or until golden brown and crispy. Scoop out and place on a paper towel lined plate to drain.
- Slice the eggs in half and scoop the yolks into the bowl with the copycat Bloomin’ Onion Sauce. Mash thoroughly or use a food processor and pulse until smooth. Then, scoop into a piping bag.
- Pipe the filling into the egg whites and top with the fried onions and a sprinkling of Smoked Paprika. Chill in the fridge until ready to serve.
- Enjoy!
Looking for a main dish? Try one of these recipes!
2 thoughts on “Bloomin’ Onion Deviled Eggs”