Bloomin’ Onion Deviled Eggs

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.

Bloomin’ Onion Deviled Eggs

Servings: 6 Cooking Time: 20 Minutes

• 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

1. In a small bowl, combine the Blooming’ Onion Sauce ingredients. Mix thoroughly and set aside.
2. 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.
3. 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.
4. 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.
5. Enjoy!

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