Home Recipes Side Dishes Sour Cream, Chive, and Bacon Deviled Eggs Recipe
4.74 from 34 votes
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By: Julie Evink6 Comments
Posted: 03/20/16
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Sour Cream, Chive, and Bacon Deviled Eggs Recipe ~ Creamy Deviled Eggs Loaded with Sour Cream, Chive and Bacon! Perfect Side Dish for the Holiday!
Around Easter time, hard boiled eggs are a dime a dozen so why not whip up something awesomelike these sour cream, chive, and bacon deviled eggs!
Let’s be honest: kids love decorating eggs for Easter. I whipped up a dozen eggs the other day for my daughter to paint and she was thrilled! They never seem to tire of it, which means more and more hard boiled eggs and egg salad sandwiches…
Sure, we could prick a hole into the shell and drain out the egg, but children are far from delicate and I know for a fact I would end up with more broken egg shells and one sad child.
To utilize the MANY leftover hard boiled eggs (I could only eat so many!) I decided to go with a spin on a classic: sour cream, chive, and bacon deviled eggs! That’s right, this is not your grandmother’s recipe!
Sadly, I am the only one who actually likes hard boiled/deviled eggs in this house so both my daughter and husband passed up on these. Since I included bacon, the vegetarian in me could not enjoy these, but my neighbor was more than happy to take these off my hands!
He also let me know that any future deviled egg creations were more than welcome in his house 🙂
Now, as awesome as these sour cream, chive, and bacon deviled eggs turned out, I had one heck of a time peeling the eggs. Arg, I was so frustrated in the end.
Usually I have this amazing technique and it all works out for the best; but I guess because I did not peel them right away and allowed them to sit overnight in the refrigerator I created some sort of breeding ground of terrible, resistant shells!
Let’s put it this way, but the end of peeling I was tempted to throw in the towel and re-boil another dozen!
Aside from that small hiccup, deviled eggs are super easy to make. Everyone has their preferred method when it comes to the boiling of the eggs, but I find I really like Martha Stewart’s technique. I have used it various times now and my eggs have always come out perfect (no green colour or under-cooked eggs.)
If you looking for a new twist on hard-boiled eggs, have you ever consider smoking them? Yep! Check out this recipe on my other blog for How to Make Smoked Hard Boiled Eggs!
When it comes to these sour cream, chive, and bacon deviled eggs, use the method you are most comfortable with!
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Contents show
Sour Cream, Chive, and Bacon Deviled Eggs
Creamy Deviled Eggs Loaded with Sour Cream, Chive and Bacon! Perfect Side Dish for the Holiday!
Prep:15 minutes mins
Cook:20 minutes mins
Total:35 minutes mins
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24
deviled eggs
Ingredients
- 1 dozen hard boiled eggs peeled and halved
- 1/4 - 1/2 cup mayonnaise
- 2 tbsp. sour cream
- 3 tbsp. freshly chopped chives
- 6 slices of bacon sliced small, cooked, and drained
- 1 tsp. mustard I like coarse, whole grain mustard.
- Salt and pepper
- Paprika for garnish
Instructions
Remove the yellow yolk from each egg and place into a medium-sized mixing bowl. Add in mayonnaise, sour cream, chives, mustard, salt, pepper, and cooked bacon. Stir until well combined.
Place mixture into a piping or sandwich bag. Snip off corner and pipe mixture into each egg white.
Season with paprika if desired. Garnish with extra chives and bacon!
Chill in refrigerator until ready to serve.
Tips
The creaminess of the filling all depends on how much mayonnaise you like to add (some likes lots, some prefer less!) Reserve some bacon and chives for garnish!
Nutrition Information
Calories: 34kcal (2%), Carbohydrates: 1g, Protein: 1g (2%), Fat: 2g (3%), Cholesterol: 12mg (4%), Sodium: 43mg (2%), Potassium: 69mg (2%), Vitamin A: 1280IU (26%), Vitamin C: 12.2mg (15%), Calcium: 17mg (2%), Iron: 0.4mg (2%)
© Julie's Eats & Treats ®
We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box is calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.
Meet Julie Evink
I'm here to help you win in the kitchen again! Life is Busy, Life is Crazy, but that doesn't mean you can't make your family dinner! Julie's goal is to provide you with easy, family, friendly recipes that use pantry staples. Dinnertime will be stress free again!
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Reader Interactions
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Sharon says
I just made these and they are wonderful! The only change I made is I topped mine with cayenne pepper rather than paprika. Great recipe!Reply
Courtney says
Thank you!
Reply
Georgia says
What can I substitute for mustard?
Reply
Julie Evink says
It gives it the tang, so you could just leave it out but it won’t have that bite to it.
Reply
Gailina says
I made these as suggested. T he ere was not anywhere near the amount of sour cream and mayo the recipe called for. I needed almost another half cup for it to be creamy and smooth. I added fresh garlic. These are excellent. Just needed more mayo or sour cream than stated.Reply
Julie Evink says
Thanks for letting me know. I’ll test the recipe again!
Reply
