These deviled eggs are made with sour cream instead of mayonnaise! Topped with bacon and chives. Great party appetizer!
BE PICTURED IN; CHARACTERIZED IN:
I know many of you are familiar with classic mayo and mustard deviled eggs. But have you ever tried sour cream eggs? You’re so good!
I topped my creation with a sprinkling of bacon and chives, which take the deviled eggs flavor to a whole other level. Bacon makes everything better, right?!
To cook the eggs, I use Elise’s method of steaming the eggs in a saucepan. It’s one of my favorite ways to cook hard-boiled eggs because the eggshells peel off fairly easily.
If you prefer to cook hard-boiled eggs the traditional way, check out this step-by-step guide on how to make the perfect hard-boiled eggs.
If you prefer your deviled eggs with mayo, you can also swap out half the sour cream for mayo, or any amount to your liking.
Deviled Eggs with Sour Cream and Bacon
I use granulated garlic in this recipe because it blends better into the egg yolk mixture and doesn’t have the raw bite of freshly chopped garlic. If you don’t have granulated garlic or garlic powder on hand, I would mix in 1/2 to 1 full tablespoon chopped onions instead.
ingredients
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12 big eggs
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1/2 Cup Full fat sour cream
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1 to 2 teaspoon Dijon mustard
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1/2 teaspoon kosher salt
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1/4 to 1/2 teaspoon granulated garlic
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3 to 4 stripes bacon
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1 1/2 tablespoon chives
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floor paprikafor garnish
method
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Steam Eggs:
Fill a saucepan with 1 to 1 1/2 inches of water. Place a steamer basket and bring water to a boil. Once the water boils, turn off the heat. Carefully place 6 eggs in the steamer basket. Cover the pot and turn the heat down to medium-high. Let the eggs steam for 15 minutes.
Remove the eggs with a slotted spoon and place in a bowl of ice cold water. Repeat with steaming the remaining 6 eggs. (Get the step-by-step guide to making steam boiled eggs here.)
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Let the eggs rest in the ice water for 30 minutes:
You may need to add more ice cubes as the heat from the first batch of boiled eggs melts the ice cubes and warms the water.
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Peel the eggs and cut each egg in half:
Scoop out the yolk and place in a bowl.
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Make the stuffed egg filling:
Break the egg yolk into small pieces with a fork. Add sour cream, mustard, salt and granulated garlic and mix until smooth. Taste the filling and adjust the seasonings to your liking. Set the filling aside while you cook the bacon.
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Cook bacon:
Heat a skillet over medium-high heat and fry the bacon until desired crispiness. I usually cook my 5 to 6 minutes until I see some browning on the bacon strips.
Use tongs to remove the bacon from the pan and place on a plate lined with paper towels. Let the bacon cool for a few minutes. Once the bacon is cool enough to handle, chop or crumble the bacon strips into small pieces.
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Fill the deviled eggs:
Fill a zip-top sandwich bag with the egg yolk mixture. Cut off one of the bottom corners and pipe the yolk mixture into the egg white halves. If you don’t have a sandwich or piping bag handy, you can just spoon the yolk mixture into the egg white halves.
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Sprinkle each egg with chives, paprika, and bacon bits:
Serve immediately. Boiled eggs can also be refrigerated for a few hours before serving, but are best served the day they are made.
| nutritional information (per serving) | |
|---|---|
| 53 | calories |
| 4g | Fat |
| 1g | carbohydrates |
| 4g | protein |
