| Level: | Easy |
| Total: | 2 hr |
| Active: | 25 min |
| Yield: | 8 to 12 servings |
Ingredients
- 12 large eggs
- 6 tablespoons sour cream
- 2 tablespoons mayonnaise
- 6 strips bacon, cooked and crumbled
- 4 tablespoons chopped chives
- Kosher salt and freshly ground black pepper
Instructions
- Place the eggs in a medium saucepan with enough water to cover and bring to a boil. Remove from the heat, cover and let the eggs stand in the water for 20 minutes. Pour off the hot water and fill the saucepan with cold water. Let the eggs sit in the cold water for 5 minutes. Then crack the eggshells and peel. Cover and chill for at least 1 hour.
- Halve the eggs lengthwise. Carefully remove the yolks and transfer them to a small bowl. Mash the yolks with a fork, stirring in the sour cream and mayonnaise. Reserve 1 tablespoon of the bacon and chives for garnish and add the remaining bacon and chives to the yolk mixture, stirring well. Season with salt and pepper to taste.
- Scoop a spoonful of the yolk mixture into each egg white half. Sprinkle the tops with the reserved bacon and chives.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 242 |
| Total Fat | 20 g |
| Saturated Fat | 7 g |
| Carbohydrates | 1 g |
| Dietary Fiber | 0 g |
| Sugar | 1 g |
| Protein | 12 g |
| Cholesterol | 299 mg |
| Sodium | 276 mg |
Reviews
This is now my favorite deviled egg recipe. The egg is fluffy, flavorful and we can’t stop eating them!!
This is my go to for potluck events. They are usually gone five minutes after I place them on the table.
I have made these many times and they are the bomb.. Even people who don’t like deviled eggs love them.
Love, love, love this recipe. It’s my go to for deviled eggs, and everyone loves them.
Made these for Easter and they were a hit! Delicious!
Best ever!! Disappeared in minutes.
This review is ONLY regarding the hard-boiling of the eggs as I have not tried the rest of the recipe yet. Let me tell you, this is the most perfect hard boiled egg I have ever had! Everybody says to add this or that to the water, simmer the entire time, boil then rest for a certain amount of time… I can never find a recipe that gives me perfectly cooked eggs without the gray color around the yolks, or slightly undercooked yolks. These eggs are PERFECTLY cooked — no gray ring, tender egg white, easy to peel. If you only need a good recipe for hard-boiled eggs, this is it. I can’t wait to see how delicious the deviled eggs are with eggs already this good!
These are very good but seemed to be missing the extra tang that mayonnaise adds. I brought them for a pot luck and they were devoured instantly. I added cheese and green onions to the bacon crumble on top and they looked amazing!
These are the most delicious deviled eggs I have ever had. I make them for snacks. You don’t have to make the whole recipe. Three is enough for me. It really does taste like a twice baked potato. I used parsley instead of chives because that is what I had on hand. I have used green onions before but I wasn’t a fan of them in this dish. The sour cream in the deviled eggs was a nice
tough. Plus the other ingredients too.
This recipe was a big hit with my family! Made exactly as recipe shows, sour cream made it! Definitely don’t skip garnishing with the bacon bits, gives it a nice crunch.