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? The richness of full-fat sour cream really gives the deviled eggs a nice creamy texture, and I love the slight sour flavor. A sprinkling of bacon and chives take the flavors of the deviled eggs to whole different level. Bacon makes everything better!
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 of bacon
1 1/2 tablespoons chopped chives
Ground paprika, to garnish
Method
1 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.
2 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.
3 Peel the eggs and slice each egg in half. Scoop out the egg yolks and place them in a bowl.
4 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.
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5 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.
6 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.
7 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.
