Deviled Onion Eggs

• 12 eggs
• 12 cup purchased French onion dip (I use Giant Eagle brand because it tastes really "oniony")
• 1 tablespoon finely chopped fresh chives

1. In Dutch oven or large saucepan, combine eggs and enough cold water to cover.
2. Bring just to a boil.
3. Reduce heat to medium low;cook 15 minutes.
4. Drain; rinse with cold water to cool.
5. Remove shells from eggs; halve lengthwise.
6. Carefully remove yolks; place in medium bowl, Set white halves aside.
7. Mash yolks with fork.
8. Add dip and chives; mix well.
9. Lightly spoon yolk mixture into egg white halves or pipe in using decorating bag.
10. Refrigerate at least 1 hour or until serving time.
11. Garnish as desired.

eggs, onion, fresh chives

Taken from www.food.com/recipe/deviled-onion-eggs-512689 (may not work)