I know that many of you are familiar with classic deviled eggs made with mayo and mustard. But have you ever tried sour cream deviled eggs before? They're so good!
I don't usually keep mayo around the house, so I decided to try making a batch with sour cream instead. The richness of full-fat sour cream really gives the deviled eggs a nice creamy texture, and I love the slight sour flavor.
I topped off my creation with a sprinkling of bacon and chives, which take the flavors of the deviled eggs to whole different level. Bacon makes everything better, right?!
To cook the eggs, I use Elise’s method of steaming the eggs in a pot. It’s one of my favorite ways to cook hard boiled eggs because the egg shells peel off quite easily.
If you prefer cooking hard boiled eggs the traditional way, check out this step-by-step tutorial on how to make the perfect hard boiled eggs.
Also, if you prefer your deviled eggs with mayo, feel free to swap half of the sour cream for mayo or any amount that suits your taste.
Sour Cream and Bacon Deviled Eggs
- 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 of bacon
- 1 1/2 tablespoons chopped chives
- Ground paprika, to garnish
Steam the eggs:
Fill a pot with 1 to 1 1/2 inches of water. Place a steamer basket inside and bring water to a boil. Once the water boils, turn off the heat. Carefully place 6 eggs into the steamer basket. Cover the pot and return the heat to medium-high. Let the eggs steam for 15 minutes.
Using a slotted spoon, remove the eggs and place them in a bowl of ice cold water. Repeat with steaming the remaining 6 eggs. (Get the step-by-step tutorial for making steam-cooked eggs here.)
Let the eggs sit in the ice water for 30 minutes:
You may need to add more ice cubes if the heat from the first batch of cooked eggs melts the ice cubes and warms the water.
Peel the eggs and slice each egg in half:
Scoop out the egg yolks and place them in a bowl.
Make the deviled egg filling:
Using a fork, smash the yolks into small pieces. Add the sour cream, mustard, salt and granulated garlic and mix until you get a smooth mixture. Taste the filling and adjust the seasonings to your liking. Set the filling aside as you cook the bacon.
Cook the bacon:
Heat a frying pan over medium heat and cook the bacon to your desired level of crispiness. I usually cook mine for 5 to 6 minutes, until I see some browning on the bacon strips.
Use tongs to remove the bacon from pan and onto 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 bacon strips into small pieces.
Fill the deviled eggs:
Fill a zip-top sandwich bag with the egg yolk mixture. Snip off one of the bottom corners and pipe the egg yolk mixture into the egg white halves. If you don’t have a sandwich or piping bag on hand, you can also just spoon in the egg yolk mixture into the egg white halves.
Sprinkle each egg with chives, paprika, and bacon bits:
Serve immediately. Deviled eggs can also be refrigerated for a few hours before serving, but are best served the day they are made.