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Sour Cream and Bacon Deviled Eggs
Sour Cream and Bacon Deviled Eggs
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Decadent deviled eggs with sour cream, bacon, and chives.
Ingredients:
  • 12 large eggs
  • 1/2 cup full-fat sour cream
  • 1 to 2 teaspoons Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/4 to 1/2 teaspoon granulated garlic
  • 3 to 4 strips bacon
  • 1 1/2 tablespoons chopped chives
  • Ground paprika, to garnish
Instructions:
  • Prepare perfectly steamed eggs: Fill a pot with 1 to 1 1/2 inches of water and bring it to a boil with a steamer basket inside. Turn off the heat once the water boils. Gently place 6 eggs in the steamer basket, cover the pot, and resume medium-high heat. Steam the eggs for 15 minutes, then transfer them to a bowl of ice water using a slotted spoon. Repeat with the remaining 6 eggs. (Find a comprehensive guide to steam-cooking eggs here.)
  • Allow the eggs to chill in ice water for 30 minutes, adding more ice as needed to keep the water cold if the first batch of eggs warms it.
  • Peel the eggs and slice each one in half. Gently scoop out the yolks and transfer them to a bowl.
  • Prepare the deviled egg filling: Mash the yolks with a fork until small. Combine with sour cream, mustard, salt, and granulated garlic, mixing until smooth. Taste and adjust seasonings. Leave the filling aside while you cook the bacon.
  • Fry the bacon in a preheated pan until crispy, about 5 to 6 minutes, then transfer to a paper towel-lined plate to cool. Once cooled, chop or crumble into small pieces.
  • Fill the deviled eggs: Transfer the egg yolk mixture into a sandwich or piping bag. Pipe or spoon the mixture into the egg white halves. If needed, simply spoon the mixture into the eggs.
  • Decorate each egg with a sprinkle of chives, paprika, and bacon bits. Serve immediately for best taste. Refrigerate deviled eggs for a few hours before serving if desired, but they are most delicious when enjoyed the same day. Show some love for the recipe by leaving a star rating and comment below!

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