Sour Cream and Onion Deviled Eggs Recipe

This Sour Cream and Onion Deviled Eggs recipe is a creamy and easy recipe, which is made with tangy sour cream and fresh chives. It’s the perfect party food, a delicious twist on a classic appetizer that tastes just like your favorite potato chips.

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Sour Cream and Onion Deviled Eggs Ingredients

A classic appetizer with a savory, crowd-pleasing flavor twist.

• 12 large eggs
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 2 tsp. yellow mustard
• 1 tsp. distilled white vinegar
• 1 tsp. onion powder
• 1/2 tsp. garlic powder
• 1/2 tsp. kosher salt
• 1/4 tsp. black pepper
• 2 Tbsp. chopped fresh chives, plus more for garnish
• Paprika, for sprinkling
• Sour cream and onion potato chips, crushed, for garnish

How To Make Sour Cream and Onion Deviled Eggs

A step-by-step guide to this classic and flavorful party food.

1. Cook and Cool the Eggs: Bring a large pot of water to a boil. Using a slotted spoon, gently lower the eggs into the water. Reduce the heat to a simmer, cover, and cook for 10 minutes. Immediately transfer the cooked eggs to a large bowl of ice water and let them cool completely, about 10 minutes.
2. Make the Creamy Filling: Peel the cooled eggs, cut them in half lengthwise, and scoop the yolks into a large bowl. Add the mayonnaise, sour cream, mustard, vinegar, onion powder, garlic powder, salt, and pepper to the bowl with the yolks. Mash everything together with a fork until the mixture is completely smooth.
3. Fill and Garnish the Eggs: Fold the 2 tablespoons of chopped chives into the yolk mixture. For a neat presentation, scoop the filling into a zip-top bag, snip off one corner, and pipe the filling into the egg white halves. Garnish the tops with a sprinkle of paprika, more fresh chives, and the crushed sour cream and onion potato chips just before serving.

Recipe Tips

For the most delicious, perfectly creamy deviled eggs.

• How to get the smoothest filling? The key is to mash the yolks very well while they are still slightly warm. For an ultra-smooth, silky filling, you can press the yolk and mayonnaise mixture through a fine-mesh sieve with a spatula.
• How to get perfectly cooked hard-boiled eggs? The method of simmering for 10 minutes and then immediately plunging the eggs into an ice bath is foolproof. The ice bath not only stops the cooking process (preventing that green ring around the yolk) but also makes the eggs much easier to peel.
• Can I make these ahead of time? Yes! Deviled eggs are a great make-ahead appetizer. You can prepare the egg whites and the yolk filling up to a day in advance. Store them in separate airtight containers in the refrigerator. Pipe the filling into the whites and add the garnishes just before serving for the best results.
• What’s the best way to fill deviled eggs? The zip-top bag trick is a game-changer. It’s cleaner, faster, and gives you a much more professional-looking result than using a spoon. You can even use a star-shaped piping tip inside the bag for a fancier swirl.

What To Serve With Deviled Eggs

The perfect accompaniments for this classic party appetizer.

Deviled eggs are a staple at any gathering, from holiday parties to summer barbecues. They are perfect served on their own or as part of a larger appetizer spread with:

• A relish tray with pickles and olives
• A classic cheese and cracker platter
• Other finger foods like pigs in a blanket or shrimp cocktail

How To Store Deviled Eggs

Keeping your delicious appetizers fresh.

• Refrigerate: Deviled eggs must be stored in the refrigerator. Keep them in a single layer in an airtight container or on a specialized deviled egg platter. They are best enjoyed within 2 days.

Sour Cream and Onion Deviled Eggs Nutrition Facts

An estimated guide per deviled egg half.

• Calories: 90 kcal
• Carbohydrates: 1 g
• Protein: 6 g
• Fat: 7 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• French Onion Dip Recipe
• Lemon-Thyme Sheet-Pan Chicken and Potatoes Recipe
• Potatoes au Gratin with Chives and Gruyère Recipe