Best Sour Cream And Bacon Deviled Eggs Recipes

BACON, CHIVE + SOUR CREAM DEVILED EGGS

Steps:

• Place eggs in a medium pot. Fill with cold water, just until the water covers the eggs. Set on your stovetop and turn to high. Bring to a boil. Once boiling, cover the pot and remove from heat. Set timer for 15 minutes. After 15 minutes, drain water from pot; fill with ice cubes and cold water. This prevents the eggs from further cooking and helps loosen them from their shell. To remove the shell, gently tap egg all over and peel back shell. Rinse under cold water. Place on a cutting board.
• Slice eggs in half lengthwise. Remove cooked yolks to a medium bowl. Add sour cream, spicy mustard, lemon juice, relish and paprika. Stir until smooth and well combined. Spoon mixture into egg halves until full.
• Top with chopped chives and crumbled cooked bacon.
• Enjoy!

FULLY LOADED DEVILED EGGS

Steps:

• Place eggs into a large pot and cover with lightly salted water. Bring to a boil and reduce heat to medium; boil eggs for 10 to 12 minutes. Drain the boiling water and fill pot with cold water. After 2 to 3 minutes, pour off water and replace with more cold water. Repeat until eggs are fully chilled, 10 to 15 minutes. Peel eggs.
• Heat vegetable oil in a small skillet over medium heat and cook and stir onion until translucent, about 5 minutes. Remove from heat and let cool.
• Slice eggs in half lengthwise and scoop yolks into a bowl; transfer egg white halves to a plate. Mash egg yolks with a fork; stir in sour cream, mayonnaise, ranch dressing, Dijon mustard, garlic powder, onion powder, and lemon pepper seasoning until yolk mixture is smooth. Stir in sauteed onions, bacon bits and Cheddar cheese.
• Generously fill egg halves with filling and sprinkle each deviled egg with paprika. Refrigerate until chilled before serving.

SOUR CREAM SCRAMBLED EGGS

Steps:

• Mix together the sour cream and eggs in a small bowl. Sprinkle with salt and pepper and mix well.
• Melt the butter in a nonstick pan over medium-low heat. Add the eggs and gently scramble. Remove from the heat, sprinkle with the chives and serve.

SOUR CREAM AND BACON DEVILED EGGS

Steps:

• 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.
• 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.
• Scoop a spoonful of the yolk mixture into each egg white half. Sprinkle the tops with the reserved bacon and chives.

BACON CHEDDAR DEVILED EGGS

Steps:

• Place eggs in a saucepan, and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. To cool more quickly, rinse eggs under cold running water.
• Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Alternatively, wrap bacon in paper towels and cook in the microwave for about 1 minute per slice. Crumble and set aside.
• Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to a small bowl. Mash egg yolks with mayonnaise, crumbled bacon and cheese. Stir in mustard. Fill egg white halves with the yolk mixture and refrigerate until serving.