2 tablespoons canola oil
1 onion, chopped
2 cloves garlic, minced
1 cup sour cream
8 ounce of cream cheese
1 teaspoon salt, or more to taste
1 1/2 teaspoon Worcestershire sauce
1/4 cup milk
1/2 cup gruyere cheese, shredded
In a large pot, arrange the eggs in one layer. Fill with cold water until it is about ½ above the top of the eggs. Turn the heat to medium-high, stirring occasionally to balance the yolk (so it doesn’t set in the middle of the egg). Bring the pot to a boil, cover and shut off the heat. Let sit, undisturbed for 12 minutes. Place the cooked eggs in an ice bath and let cool for about 5 minutes. Under cool running water, gently peel the eggshell away from the egg. Set aside and repeat with remaining eggs. Cut each egg in half lengthwise and gently remove and place each yolk in a medium-sized bowl. Set aside. Cook onion in oil until very soft and tender and slightly browned. Roughly 10-15 minutes. Add garlic and cook for about 30 seconds. Set aside to let cool. Combine egg yolks, room temperature cream cheese, sour cream, salt, and Worcestershire sauce in a medium bowl and beat with a hand mixer until creamy. Add onion mixture and cheese and stir to combine the dish. Add milk a tablespoon at a time until you reach your desired consistency. Spoon or pipe the yolk mixture into each egg white well.