12 Large eggs
1/2 cup 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 bacon
1 1/2 tablespoons chiveschopped
Sour Cream and Bacon Deviled Eggs- Food Cousine- Best Recipe Blog
These yummy deviled eggs are made with sour cream instead of mayonnaise! Topped with bacon and chives. Great party appetizer….yummy!!
Following are the step to the make Sour Cream and Bacon Deviled Eggs
Step 1- Steam the eggs: Fill a pot with 1 to 1 1/2 inches of water. Place an steamer basket inside and boil a water. Once the water boils, turn off the heat. Carefully place 6 eggs into the steamer basket. Cover the pot and let the heat come at the medium-high. Let the eggs steam for 15 minutes.
Using a slotted spoon, remove the eggs and place them in a cold water ice bowl. Repeat with steaming the remaining 6 eggs.
Step 2- Let the eggs sit in the ice water for 30 minutes: You may need to add more ice cubes if the heat from the first batch of cooked eggs and melts the ice-cubes and warm the water.
Step 3- Peel the eggs and slice each egg in half. Scoop out the egg yolks into an bowl.
Step 4- Make the deviled egg filling: Using a fork, smash the yolks into small pieces. Add the mustard, sour cream, salt and granulated garlic and mix until you get an smooth mixture. Taste and adjust it according to your choice which you like. Set the filling aside as you cook in the bacon.
Step 5- Cook the bacon: Heat a frying pan over medium heat and cook the bacon to your desired level of crispiness and usually i cook it about 5- 6 minutes, until the browning on the bacon strips.Use the tongs to remove bacon from the pan onto an plate lined with paper towels. Let the bacon cool for a few minutes. Once the bacon is cool after that chop bacon strips into small pieces.
Step 6- Fill the deviled eggs: Fill a zip-top sandwich bag with the egg yolk mixture. Snip-off the bottom corners and pipe the egg yolk mixture into the egg white halves. If you don’t have an sandwich, you can also just spoon in the egg yolk mixture into the egg white halves.
7 Sprinkle the each egg with paprika, chives, and bacon bits. Serve immediately. Devised eggs can also be refrigerated for a few hours before serving, but are best served the day they are made.