Description
These Sour Cream & Onion Deviled Eggs are a creamy, flavorful twist on a classic appetizer. Hard-boiled eggs are filled with a smooth mixture of sour cream, mayonnaise, and savory spices, then garnished with fresh chives and crunchy sour cream & onion chip bits for a delightful texture contrast. Perfect for parties, picnics, or any gathering, these deviled eggs bring a deliciously tangy and savory flavor that’s sure to impress your guests.
Ingredients
Scale
Eggs and Ice Bath
- 12 large eggs
- Ice (for ice bath)
Filling
- 1/2 cup sour cream
- 2 tablespoons mayonnaise
- 2 tablespoons onion powder
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 2 tablespoons thinly sliced chives, plus more for sprinkling
- 1/4 cup sour cream & onion chips, broken into bits
Instructions
- Boil Eggs: Bring a large pot of water (approximately 4 quarts) to a boil. Using a slotted spoon or tongs, gently lower 12 large eggs one at a time into the boiling water. Cover the pot and reduce the heat to medium-low. Cook the eggs for 12 minutes to achieve hard-boiled perfection.
- Prepare Ice Bath: A few minutes before the eggs finish cooking, fill a large bowl with about 4 cups of ice and 6 cups of cold water to create an ice bath. This will help stop the cooking process and make peeling easier.
- Cool and Crack Eggs: Immediately transfer the cooked eggs into the ice bath and let them sit for about 30 seconds. Gently tap each egg all over the shell using the back of a spoon or by rolling them lightly on a counter. Return the cracked eggs to the ice bath and let them chill for 5 minutes to cool completely.
- Peel Eggs: Peel the eggs under a thin stream of cool running water or while still submerged in the ice water to ensure smooth, clean removal of shells.
- Prepare Filling: Slice the peeled eggs in half lengthwise. Carefully scoop the yolks into a medium bowl and set the egg whites aside on a platter. Add 1/2 cup sour cream and 2 tablespoons mayonnaise to the yolks. Using a handheld mixer on medium-high speed, beat the yolk mixture until it is smooth and creamy. Add 2 tablespoons onion powder, 1 teaspoon garlic powder, and 1 teaspoon kosher salt, then continue to beat until all ingredients are fully incorporated. Fold in 2 tablespoons thinly sliced chives gently.
- Fill Egg Whites: Transfer the yolk filling into a piping bag fitted with a large star tip. Pipe the mixture neatly into the hollowed egg whites arranged on the serving platter.
- Garnish and Serve: Sprinkle the filled eggs with additional chopped chives and the broken sour cream & onion chip bits for a crunchy finish. Serve immediately for the best texture and flavor experience.
Notes
- Using an ice bath immediately after boiling eggs prevents overcooking and makes peeling easier.
- Peeling eggs under running water helps remove stubborn shell pieces.
- The sour cream & onion chips add a unique crunchy texture; use your favorite brand for best flavor.
- If you don’t have a piping bag, you can use a resealable plastic bag with a corner snipped off to fill the eggs.
- For a milder onion flavor, reduce the onion powder to 1 tablespoon.
- Store deviled eggs covered in the refrigerator and consume within 24 hours for optimal freshness.
Nutrition
- Serving Size: 2 halves
- Calories: 85
- Sugar: 0.5g
- Sodium: 260mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.2g
- Protein: 5g
- Cholesterol: 135mg
