Sour Cream & Chive Deviled Eggs
Prep Time: 5 minutes
Cooking Time: 15 minutes
Ice Bath: 30 minutes
Total Time: 50 minutes
Serves: 24 deviled eggs
Ingredients
12 large eggs
½ cup sour cream
2 tsp Dijon mustard
½ tsp salt
½ tsp granulated garlic
½ tsp ground paprika
2 tbsp chives, chopped finely
Optional: 2-4 strips bacon
Equipment:
Medium saucepan
Mixing bowl
Piping bag or syringe
Deviled egg tray or serving platter
Small skillet, if using bacon
Instructions
Boil the eggs for 10-12 minutes.
Immediately transfer the eggs to an ice bath and let them cool for 30 minutes.
Peel the eggs, then slice each one in half lengthwise.
Carefully remove the yolks and place them in a medium bowl.
Arrange the egg white halves on a serving platter.
Mash the yolks with a fork until they are very fine.
Add the sour cream, Dijon mustard, salt, garlic powder, paprika, and chopped chives. Stir until the filling is smooth and creamy.
Taste and adjust the seasoning, if needed.
Meanwhile, if using bacon, cook over medium heat until crisp. Transfer to a paper towel-lined plate, then finely chop.
Spoon the filling into a piping bag/syringe and pipe it into the egg white halves. You can also use a spoon if preferred.
Sprinkle the chopped bacon (if using) over the tops just before serving.
Garnish with pepper, additional paprika and chopped chives
Tip: These deviled eggs are perfect for making a day ahead. Store them covered in the refrigerator, then add the bacon & garnishes just before serving to keep it crisp. The extra time also allows the flavors to meld together, making them even more delicious