
Yields:
24
Prep Time:
15 mins
Total Time:
30 mins
If you love the timeless and irresistible combo of sour cream and onion, welcome to your new favorite deviled egg recipe. Creamy, tangy, and topped with a crunch, these deviled eggs are the perfect way to level up your party snack game. Bring these to your next Easter brunch, birthday party, or picnic potluck, and you will be sure to wow a crowd.
I used Ruffles sour cream and onion potato chips as the topping because, to me, they're the ultimate chip, but feel free to use any brand you want.
You can make these up to 1 day ahead, but you’ll want to finish them right before you serve them. Store the filling in an airtight container and pipe it into the egg whites when you're ready to serve them.
Did you try making these? Let us know what you think in the comments below!
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Ingredients
- 12
large eggs
Ice
- 1/2 cup
sour cream
- 2 Tbsp.
mayonnaise
- 2 Tbsp.
onion powder
- 1 tsp.
garlic powder
- 1 tsp.
kosher salt
- 2 Tbsp.
thinly sliced chives, plus more for sprinkling
- 1/4 cup
sour cream & onion chips, broken into bits
Equipment Needed
A piping bag, a large star tip
Directions
- Step 1Bring a large pot of water to a boil. (For 12 eggs, use about 4 qt. water.) Using a slotted spoon or tongs, gently lower eggs, one at a time, into water. Return to a boil, cover, and reduce heat to medium-low. Cook for 12 minutes.
- Step 2A few minutes before eggs are cooked, fill a large bowl with about 4 cups ice and about 6 cups water. Transfer eggs to ice bath. Let sit for about 30 seconds.&;
- Step 3Using the back of a spoon, tap each egg, making sure to tap all over shell. (Alternatively, you can tap and roll the eggs on a counter; keep in mind not to tap the eggs too hard!) Return cracked eggs to ice bath and let sit 5 minutes. Peel eggs under a thin stream of cool running water, or peel while still in ice water.
- Step 4Slice eggs in half lengthwise. Scoop yolks into a medium bowl; reserve egg whites. Add sour cream and mayonnaise to egg yolks. Using a handheld mixer on medium-high speed, beat yolk mixture until smooth. Add onion powder, garlic powder, and salt and beat until incorporated. Fold in chives.
- Step 5Arrange reserved egg whites on a platter. Transfer filling to piping bag fitted with star tip. Pipe filling into egg whites.
- Step 6Top with more chives and chip bits. Serve immediately.
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