Sour Cream and Bacon Deviled Eggs
Sour Cream and Bacon Deviled Eggs
Get this quick and easy appetizer recipe by Trisha Yearwood from Trisha's Southern Kitchen.
  • Difficulty Level Easy
  • Technique Boiling
  • Preparation Time 25 minutes
  • Cooking Time 1 hour 30 minutes
  • Yield 8 servings
  • 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
  1. 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
  2. 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
  3. Scoop a spoonful of the yolk mixture into each egg white half. Sprinkle the tops with the reserved bacon and chives
  1. Cook Notes:
  2. Very fresh eggs are hard to peel. Use eggs near the sell-by date on the carton

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