These Sour Cream Deviled Eggs Take Traditional Deviled Eggs Up A Notch

This recipe makes enough for about twenty-four servings but if you need more you just double the ingredients. They take about ten to fifteen minutes to prepare and about thirty minutes to cook. You'll want to dig right in!

Let's Get Started!

The Ingredients To Gather:

12 eggs
1/2 cup sour cream
1 to 2 teaspoons Dijon mustard
1/2 teaspoon kosher salt
1/4 to 1/2 teaspoon garlic
3 to 4 strips of bacon
1 1/2 tablespoons chopped chives
Ground paprika to garnish

The Step By Step Directions To Follow:

1 Fill pot with 1 – 1 1/2 inches of water. Place a steamer basket inside, bring water to boil. Once the water boils, turn off the heat. Place 6 eggs into steamer basket. Cover pot, return the heat to medium-high. Let eggs steam for 15 minutes.
Using a slotted spoon, remove eggs, place them in bowl of ice cold water. Repeat with steaming the remaining 6 eggs.
2 Let eggs sit in ice water 30 minutes
3 Peel eggs, slice each egg in half. Scoop out egg yolks, place them in bowl.

4 Smash yolks into small pieces. Add sour cream, mustard, salt, garlic,mix until smooth. Taste filling, adjust seasonings to your liking. Set filling aside.

5 Heat frying pan over medium heat, cook bacon to your desired level of crispiness.
Use tongs to remove bacon from pan and onto a plate lined with paper towels. Let bacon cool for a few minutes. Chop or crumble bacon strips into small pieces.
6 Fill zip-top sandwich bag with egg yolk mixture. Snip off one of the bottom corners, pipe egg yolk mixture into egg white halves. You can also just spoon in the egg yolk mixture into the egg white halves.
7 Sprinkle each egg with chives, paprika, and bacon bits. Serve immediately or refrigerate.

Enjoy!

These sour cream and bacon deviled eggs are so good, you may like them even better than the traditional ones! Have you made these deviled eggs before?

Let Us Know How You Liked Them!

Article Source: Simply Recipes