Description
These Sour Cream & Onion Deviled Eggs offer a creamy, tangy twist on the classic appetizer. Combining the richness of sour cream and mayonnaise with the savory punch of onion and garlic powders, and topped with crunchy sour cream & onion chip bits, this recipe is perfect for parties and gatherings.
Ingredients
Scale
Eggs
- 12 large eggs
- Ice (for ice bath)
Filling
- 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
Instructions
- Boil the Eggs: Bring a large pot of water to a boil using about 4 quarts of water for 12 eggs. Gently lower the eggs one at a time into the boiling water with a slotted spoon or tongs. Return water to a boil, cover the pot, and reduce heat to medium-low. Cook the eggs for 12 minutes.
- Prepare Ice Bath: While the eggs cook, fill a large bowl with approximately 4 cups of ice and 6 cups of water. This will be used to cool the eggs quickly after boiling.
- Cool the Eggs: Once the eggs have finished cooking, transfer them to the ice bath using the slotted spoon. Let them sit for about 30 seconds to stop the cooking process.
- Crack and Peel: Gently tap each egg all over with the back of a spoon or roll on a counter to crack the shell. Return the cracked eggs to the ice bath and let sit for an additional 5 minutes. Peel the eggs under a thin stream of cool running water or while still submerged in the ice water to make peeling easier.
- Prepare Filling: Slice the peeled eggs lengthwise and carefully scoop out the yolks into a medium bowl, reserving the whites. Add sour cream and mayonnaise to the yolks. Using a handheld mixer on medium-high speed, beat the mixture until smooth and creamy. Add onion powder, garlic powder, and kosher salt and mix well. Fold in the thinly sliced chives gently.
- Assemble the Deviled Eggs: Arrange the reserved egg whites on a serving platter. Fill a piping bag fitted with a large star tip with the yolk mixture. Pipe the filling neatly into each egg white half.
- Garnish and Serve: Sprinkle additional chives and broken sour cream & onion chip bits on top for extra flavor and crunch. Serve the deviled eggs immediately for best texture and taste.
Notes
- Using an ice bath immediately after boiling prevents overcooking and makes peeling easier.
- Piping the yolk mixture with a star tip creates an attractive presentation.
- You can prepare the deviled eggs a few hours in advance, but add the chip topping just before serving to maintain crunchiness.
- For a milder onion flavor, reduce the onion powder slightly.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 2 deviled egg halves
- Calories: 110
- Sugar: 1g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 165mg
