I don’t usually keep mayo around the house, so I decided to try making a batch with sour cream instead. The richness of full-fat sour cream really gives the deviled eggs a nice creamy texture, and I love the slight sour flavor.
I topped off my creation with a sprinkling of bacon and chives, which take the flavors of the deviled eggs to whole different level. Bacon makes everything better, right?!
To cook the eggs, I use Elise’s method of steaming the eggs in a pot. It’s one of my favorite ways to cook hard boiled eggs because the egg shells peel off quite easily.
If you prefer cooking hard boiled eggs the traditional way, check out this step-by-step tutorial on how to make the perfect hard boiled eggs.
Also, if you prefer your deviled eggs with mayo, feel free to swap half of the sour cream for mayo or any amount that suits your taste.
Sour Cream and Bacon Deviled Eggs Recipe
I use granulated garlic in this recipe because it mixes better into the egg yolk mixture and it doesn’t have the raw bite of freshly minced garlic. If you don’t have granulated garlic or garlic powder on hand, I would mix in 1/2 to 1 full tablespoon of minced onions instead.
Ingredients
- 12 large eggs
- 1/2 cup full-fat sour cream
- 1 to 2 teaspoons Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 to 1/2 teaspoon granulated garlic
- 3 to 4 strips of bacon
- 1 1/2 tablespoons chopped chives
- Ground paprika, to garnish
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