Get ready to watch these sourcream deviled eggs disappear from the party platter because they’re packed with everyone’s favorite toppings.
Deviled Eggs with Sour Cream
If you're the type of person who loves their baked potato loaded with toppings like sour cream, chives, cheese, and bacon, these deviled eggs are for you. We're taking those same toppings and upping the deviled eggs game.
You will love the tangy flavor, and the toppings make this appetizer taste like mini-loaded baked potatoes. These are so easy to make and just easy to polish off 4 or 5. No judgment.
Ingredients
To make this recipe, you’ll need hard-boiled eggs, cooked bacon chopped into tiny bacon bits, sour cream, fresh or dried chives, and shredded cheese (Cheddar goes great, but you can use what’s on hand).
How to Make Deviled Eggs with Sour Cream
These loaded deviled eggs are easy to assemble as the classic recipe. Here’s how it goes down:
- Prep the eggs
Slice the boiled eggs in half length-wise and transfer the yolk to a medium bowl. Need another method for making hard-boiled eggs? Try the oven method! - Make the filling
Add the sour cream, chives, cheese, and bacon to the cooked yolks. Mash with a fork until smooth. - Stuff
Use a piping bag or large spoon to fill the center of each egg white half. Top with additional chopped chives and bacon. - Refrigerate
Refrigerate the eggs for an hour before serving. Quickly grab a few and watch the rest disappear.
Deviled Egg Variations:
Want more deviled egg variations to wow your guests? I’ve got you covered! Try these guacamole deviled eggs, these avocado deviled eggs, and these bacon deviled eggs.
Deviled Eggs with Sour Cream
Ingredients
- 12 large eggs
- 4 to 5 tablespoons sour cream
- 2 teaspoon finely chopped fresh chives or, or ½ teaspoon dried chives
- 4 tablespoons shredded cheddar cheese
- 4 strips of bacon, cooked and finely chopped
Instructions
- Slice the hard-boiled eggs in half, length-wise, and transfer the yolks into a large bowl. Set the cooked egg white halves onto a large plate.
- Mash the yolks with a fork and add sour cream, chives, cheese, and bacon. Stir to combine the ingredients until the mixture is cohesive.
- Transfer the filling to a plastic zip bag or piping bag. Cut the end and pipe the filling into each egg white half. Alternatively, use a spoon to fill the egg halves with the mixture.
- Place the deviled eggs onto the plate and refrigerate for 1 hour before serving.
Notes
Leftover Deviled Eggs: Leftover deviled eggs can be kept refrigerated for several days, but may not look as pretty.
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Janna says
So so good!
Alicia says
EPIC loaded deviled eggs!!!! The bacon, the cheese… SO good!!