Deviled Eggs with Sour Cream

Servings: 12

Prep Time: 10

Cook Time: 13

Total Time: 23

Bacon, Eggs and Cheese? YES! You are not going to believe how good these sour cream deviled eggs taste.

5 from 27 votes

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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

Make-Ahead: Deviled eggs are best eaten within 24 hours; they can be made the day ahead and kept refrigerated in an airtight container.
Leftover Deviled Eggs: Leftover deviled eggs can be kept refrigerated for several days, but may not look as pretty.

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