When it comes to deviled eggs, I’m pretty much a traditionalist. Not in the sense that I’m not willing to experiment with different flavors and ingredients but in the fact that I almost always use mayonnaise when making the filling for my deviled eggs. What can I say? I happen to think deviled eggs and mayonnaise go together like biscuits and gravy, cheese and crackers, corned beef and cabbage, bacon and eggs, or my personal favorite, which is pretzels and mustard.
Instead of using mayonnaise this time around though, I chose to switch things up by swapping in sour cream, which goes perfectly with fresh chives. And you know what? I’m not even missing the mayonnaise in these deviled eggs. They have just the right amount of creaminess, and the flavor of the filling isn’t so oniony that you won’t be able to talk to anyone who comes near you for fear of knocking them over with your breath.
So, grab some sour cream and fresh chives the next time you’re at the market and give this recipe a try. (Hint: Make sure to buy the good sour cream. This isn’t a recipe where low-fat or cheap sour cream will do. It needs to be thick, rich, and creamy.) And, if you want to make things even tastier, fry up a bit of bacon to sprinkle on top of the stuffed deviled eggs as well. After all, everything tastes better with bacon, right? Especially eggs.
Ingredients:
- 6 Large Hard-Boiled Eggs
- 1/4 Cup + 1 Tablespoon Sour Cream
- 1/2 Teaspoon Onion Powder
- 1/4 Teaspoon Freshly Ground Black Pepper (Additional for Garnish)
- 1/4 Teaspoon Kosher Salt
- Few Dashes Hot Sauce
- 1 1/2 Tablespoons Finely Chopped Chives (Additional for Garnish)
Directions:
- Peel each hard-boiled egg and slice it in half lengthwise.
- Place the egg yolks in a food processor with the sour cream, onion powder, pepper, salt, and hot sauce. Purée until smooth.
- Fold the chives into the egg yolk mixture.
- Use a spoon to fill the well of each egg or fill a small plastic bag with the egg filling, snip off the corner, and then pipe the filling into the well of each egg.
- Garnish with additional chopped chives and finely ground black pepper.
Suggestions:
- For tips and tricks to help hard-boil eggs, see my post on How to Hard-Boil Eggs.
- I like using a food processor to make deviled eggs because it makes the filling much smoother. If you prefer a chunkier filling, use a fork to mash all of the ingredients together.
- Taste the filling after you purée it to see if you need to add any additional salt, pepper, or hot sauce to taste.
- A few dashes of hot sauce will not make these eggs spicy, however, it will add flavor.
- Refrigerate the deviled eggs for at least an hour before serving, which will give the flavors time to meld and the filling enough time to firm up.
Improvements:
- Garnish with crispy fried onions.
- Add a tablespoon of finely chopped shallot to the egg filling for additional onion flavor.
- Crumble a little bit of crispy bacon on top of each deviled egg.
Ingredients:
- 6 Large Hard-Boiled Eggs
- 1/4 Cup + 1 Tablespoon Sour Cream
- 1/2 Teaspoon Onion Powder
- 1/4 Teaspoon Freshly Ground Black Pepper (Additional for Garnish)
- 1/4 Teaspoon Kosher Salt
- Few Dashes Hot Sauce
- 1 1/2 Tablespoons Finely Chopped Chives (Additional for Garnish)
Directions:
- Peel each hard-boiled egg and slice it in half lengthwise.
- Place the egg yolks in a food processor with the sour cream, onion powder, pepper, salt, and hot sauce. Purée until smooth.
- Fold the chives into the egg yolk mixture.
- Use a spoon to fill the well of each egg or fill a small plastic bag with the egg filling, snip off the corner, and then pipe the filling into the well of each egg.
- Garnish with additional chopped chives and finely ground black pepper.
Don’t let this recipe slip away. How often do you find a recipe intriguing, yet forget where to find it when you finally get the hankering to make it? Instead of digging through old posts or wandering aimlessly around on the internet, why not Pin this recipe to Pinterest where you can find it when you eventually need it? Simply Pin the image above and you’ll have it when that time comes. You can follow us HERE on Pinterest or simply click HERE to find all of our pin-worthy recipes.
