Sour Cream and Onion Deviled Eggs

Appetizer

Sour Cream and Onion Deviled Eggs

The filling combines sour cream, onion powder and chives, with broken potato chips added just before serving.

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Yield
12 servings
Cuisine
American

Serving ideas

Add the chips just before serving.

Ingredients

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  • 12 large eggs
  • 1/2 cup sour cream
  • 2 tbsp mayonnaise
  • 2 tbsp onion powder
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • 2 tbsp thinly sliced chives, plus more for serving
  • 1/4 cup sour cream and onion potato chips, broken into pieces

Before you cook

Cool and peel the eggs before slicing lengthwise so the whites stay intact.

How to make Sour Cream and Onion Deviled Eggs

  1. Bring a large pot of water to a boil. Gently lower in the eggs, bring the water back to a boil, then cover and reduce to medium-low. Cook 12 minutes.

  2. Chill the eggs in ice water for 30 seconds, crack the shells gently and return the eggs to the ice water for about 5 minutes. Peel and halve lengthwise.

  3. Beat the yolks with the sour cream and mayonnaise until smooth. Beat in onion powder, garlic powder and salt, then fold in the chives.

  4. Pipe or spoon the filling into the whites. Top with broken chips and more chives.

The full recipe

Check off ingredients as you get them ready.

The ingredient list scales when you change the servings. Adjust any quantities mentioned in the steps to match your batch.

Sour Cream and Onion Deviled Eggs

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The filling combines sour cream, onion powder and chives, with broken potato chips added just before serving.
Print Recipe
Total Time 30 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Ingredients Instructions Notes

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Ingredients
  

  • 12 large eggs
  • ½ cup sour cream
  • 2 tbsp mayonnaise
  • 2 tbsp onion powder
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  •  
    2 tbsp thinly sliced chives plus more for serving
  •  
    ¼ cup sour cream and onion potato chips, broken into pieces

Instructions
 

  1. Bring a large pot of water to a boil. Gently lower in the eggs, bring the water back to a boil, then cover and reduce to medium-low. Cook 12 minutes.
  2. Chill the eggs in ice water for 30 seconds, crack the shells gently and return the eggs to the ice water for about 5 minutes. Peel and halve lengthwise.
  3. Beat the yolks with the sour cream and mayonnaise until smooth. Beat in onion powder, garlic powder and salt, then fold in the chives.
  4. Pipe or spoon the filling into the whites. Top with broken chips and more chives.

Notes

Cool and peel the eggs before slicing lengthwise so the whites stay intact.
Adapted from Anya Ptacek, Delish.

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