Best Sour Cream and Onion Deviled Eggs Recipe | The Pioneer Woman
Creamy filling meets crisp potato chip crunch for an unexpected appetizer upgrade.
Introduction
Deviled eggs are a staple at parties, potlucks, and family gatherings—classic, creamy, and always a hit. But if you’re looking to turn heads (and taste buds) with something unexpectedly delicious, these Sour Cream and Onion Deviled Eggs are just the recipe you need. Inspired by The Pioneer Woman, this version takes the traditional deviled eggs and gives them a tangy, savory upgrade that’s both familiar and exciting. With sour cream, fresh chives, onion powder, and a surprise finish of crushed potato chips, these deviled eggs are sure to become your new go-to appetizer.
Ingredients for Sour Cream and Onion Deviled Eggs
Here’s what you’ll need to gather up before you start cooking:
- Eggs: 1 dozen large eggs—hard-boiled, peeled, and halved
- Mayonnaise: 1/2 cup
- Sour cream: 1/3 cup
- Yellow mustard: 2 tablespoons
- Apple cider vinegar: 1 teaspoon
- Onion powder: 1/3 teaspoon
- Garlic powder: 1/3 teaspoon
- Salt and black pepper: to taste
- Fresh chives: 2 tablespoons, chopped (plus more for garnish)
- Paprika: For sprinkling
- Crushed potato chips: For topping
Step-by-Step Instructions
Step 1: Perfect Hard-Boiled Eggs
Start by bringing a large pot of water to a rolling boil. Using a slotted spoon, gently lower your eggs into the boiling water. Reduce the heat, cover the pot, and simmer the eggs for 10 minutes. Meanwhile, prepare a large bowl of ice water. Once the eggs are cooked, use the slotted spoon to transfer them to the ice water. Let them cool completely—about 10 minutes—to make peeling easier.
Tip: For extra-cold eggs, let them sit in the ice water a bit longer; this also helps the yolks stay bright yellow.
Step 2: Prep Your Eggs
Peel the cooled eggs, then carefully slice each in half lengthwise. Use a spoon to gently scoop out the yolks—place them in a medium bowl, and lay the now-empty egg whites on a serving tray or in an airtight container if you’re storing for later.
Step 3: Make the Creamy Filling
To the egg yolks, add the mayonnaise, sour cream, mustard, apple cider vinegar, onion powder, garlic powder, salt, and pepper. Mash everything together with a fork until the mixture is mostly smooth. Stir in the chopped chives until well combined.
Tip: For a super creamy texture, you can use a hand mixer or food processor, but a fork works just fine for a classic feel.
Step 4: Pipe or Spoon into Egg Whites
Transfer your filling to a piping bag (or a zip-top bag with a corner snipped off). Pipe or spoon the mixture into the egg white halves. For a decorative touch, use a star tip for piping for a professional look.
Step 5: Garnish Like a Pro
Sprinkle each deviled egg with a pinch of paprika for color and a bit of smoky flavor. Top with a few crushed potato chips for crunch and a nod to the sour cream and onion taste. Add a small piece of fresh chive on top for a fresh finish.
Tip: If you’re not serving immediately, wait to add the chips just before serving to keep them crispy.
Tips and Variations
Make-Ahead Magic
Deviled eggs are a fantastic make-ahead appetizer. You can boil, peel, cut, and prep the egg whites up to 1 day in advance. Cover them tightly with plastic wrap and store in the fridge. The filling can also be made a day ahead—store it in an airtight container, then pipe into the eggs just before serving. Wait to add final garnishes until you’re ready to present.
What others are reading
Creative Twists
While this recipe is already a showstopper, you can easily customize it:
- Extra Crunch: Try adding finely chopped sweet or dill pickles to the filling for a briny bite.
- Spice It Up: Add a dash of hot sauce or cayenne for some heat.
- Vegetable Boost: Stir in finely diced celery for extra crunch and freshness.
- Cheesy Option: Fold in a tablespoon of grated parmesan cheese for a savory twist.
- Pickle Juice: Swap vinegar for pickle juice for a classic deviled egg tang.
Serving Suggestions
These deviled eggs are perfect for any occasion:
- Potlucks: Double the recipe and transport in a covered container.
- Brunch: Pair with mimosas or Bloody Marys for a festive start.
- Appetizer Platters: Serve alongside vegetable trays, dips, and cheeses for a crowd-pleasing spread.
- Holidays: They’re a hit at Easter, Mother’s Day, and spring gatherings.
Nutritional Information
| Nutrient | Per Serving (2 deviled eggs) |
|---|---|
| Calories | 120-140 |
| Protein | 6g |
| Carbohydrates | 1-2g |
| Fat | 10-12g |
| Saturated Fat | 2.5g |
These nutrition facts are approximate and may vary with exact ingredient measurements and toppings.
Frequently Asked Questions (FAQs)
How do I store leftover deviled eggs?
Store deviled eggs in an airtight container in the refrigerator. They will keep for up to 3 days, although they’re best enjoyed the day they’re made for optimal freshness.
Can I make deviled eggs ahead of time?
Absolutely! You can boil, peel, slice, and fill the eggs up to 1 day ahead. Cover tightly with plastic wrap or in an airtight container and refrigerate. Add toppings just before serving.
What can I do with leftover egg whites?
If you find yourself with extra egg whites, try making egg white omelets, egg white muffins, or use them in salads. They’re also great chopped up for a protein-packed egg salad.
Can I use Greek yogurt instead of sour cream?
Yes, you can substitute plain Greek yogurt for sour cream if you prefer a tangy but lighter option. The flavor will be slightly different, but still delicious.
How do I prevent deviled eggs from sliding on the tray?
Slice a small piece off the round bottom of each egg white half to create a flat base. You can also line your tray with a layer of plastic wrap to help keep the eggs in place.
Special Tips from The Pioneer Woman
For the best results, use fresh chives and high-quality mayonnaise. Don’t skip the pickle juice or vinegar—it adds the signature tang deviled eggs are known for. And most importantly—have fun with the toppings! Crushed potato chips are just one idea—crispy bacon bits, shredded cheese, or even pickled jalapeños can take these eggs in a new direction.
Why You’ll Love These Deviled Eggs
These sour cream and onion deviled eggs are a true crowd-pleaser—classic comfort food with a flavorful twist. The combination of creamy filling, fresh herbs, and crunchy potato chips is irresistible. They’re easy to make, look stunning on any buffet, and disappear quickly at parties. Plus, with easy ingredient swaps and make-ahead convenience, they’re a stress-free addition to your entertaining menu.
Conclusion
Next time you need an appetizer that’s quick, delicious, and sure to impress, turn to these sour cream and onion deviled eggs. With just a few ingredients and a little creativity, you can elevate the classic deviled egg into something truly memorable. Enjoy the compliments, and don’t be surprised if you’re asked for the recipe!
References
- https://www.youtube.com/watch?v=3kUYEZzoMKs
- https://www.youtube.com/watch?v=eESOVN3xxQU
- https://www.thepioneerwoman.com/food-cooking/recipes/a64208640/sour-cream-and-onion-deviled-eggs-recipe/
- https://www.businessinsider.com/review-ree-drummonds-deviled-eggs-recipe-comparison-grandmothers-recipe-2023-12
- https://www.thepioneerwoman.com/food-cooking/recipes/a42804105/deviled-eggs-recipe/
- https://www.thepioneerwoman.com/food-cooking/g64445282/different-deviled-egg-recipes/
- https://insanelygoodrecipes.com/pioneer-woman-deviled-eggs/
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