Sour Cream And Onion Deviled Eggs Recipes

SOUR CREAM AND BACON DEVILED EGGS

Sour Cream and Bacon Deviled Eggs image

Provided by Trisha Yearwood

Time 2h

Yield 8 to 12 servings

Number Of Ingredients 6

Ingredients

12 large eggs
6 tablespoons sour cream
2 tablespoons mayonnaise
6 strips bacon, cooked and crumbled
4 tablespoons chopped chives
Kosher salt and freshly ground black pepper

Steps:

Place the eggs in a medium saucepan with enough water to cover and bring to a boil. Remove from the heat, cover and let the eggs stand in the water for 20 minutes. Pour off the hot water and fill the saucepan with cold water. Let the eggs sit in the cold water for 5 minutes. Then crack the eggshells and peel. Cover and chill for at least 1 hour.
Halve the eggs lengthwise. Carefully remove the yolks and transfer them to a small bowl. Mash the yolks with a fork, stirring in the sour cream and mayonnaise. Reserve 1 tablespoon of the bacon and chives for garnish and add the remaining bacon and chives to the yolk mixture, stirring well. Season with salt and pepper to taste.
Scoop a spoonful of the yolk mixture into each egg white half. Sprinkle the tops with the reserved bacon and chives.

MAKEOVER DEVILED EGGS

Makeover Deviled Eggs image

This updated version of a classic appetizer uses only half the egg yolks of the original recipe and calls for soft bread crumbs to help firm up the filling. We replaced the mayo with fat-free mayonnaise and reduced-fat sour cream. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Appetizers

Time 10m

Yield 16 servings.

Number Of Ingredients 9

Ingredients

8 hard-boiled large eggs
1/4 cup fat-free mayonnaise
1/4 cup reduced-fat sour cream
2 tablespoons soft bread crumbs
1 tablespoon prepared mustard
1/4 teaspoon salt
Dash white pepper
4 pimiento-stuffed olives, sliced
Paprika, optional

Steps:

Slice eggs in half lengthwise and remove yolks; refrigerate 8 yolk halves for another use. Set whites aside. In a small bowl, mash remaining yolks. Stir in the mayonnaise, sour cream, bread crumbs, mustard, salt and pepper. Stuff or pipe into egg whites. Garnish with olives. If desired, sprinkle with paprika.

Nutrition Facts : Calories 62 calories, Fat 4g fat (1g saturated fat), Cholesterol 140mg cholesterol, Sodium 135mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges

DIJON DEVILED EGGS

Dijon Deviled Eggs image

Trade fat-free sour cream for mayo in this leaner version of deviled eggs, always a party pleaser. Green onion and Dijon mustard deliver extra zing.

Provided by Betty Crocker Kitchens

Categories Appetizer

Time 1h5m

Yield 12

Number Of Ingredients 6

Ingredients

6 eggs
3 tablespoons fat-free sour cream
3 tablespoons creamy Dijon mustard
1 medium green onion, finely chopped (1 tablespoon)
1/4 teaspoon seasoned salt
Paprika

Steps:

In 2-quart saucepan, place eggs in single layer; add cold water until 1 inch above eggs. Cover and heat to boiling; turn off heat. If necessary, remove pan from heat to prevent further boiling. Cover and let stand 20 minutes. Immediately run cold water over eggs or place them in ice water until completely cooled. To remove shell, crackle it by tapping gently all over; roll between hands to loosen. Peel, starting at large end.
Cut peeled eggs lengthwise in half. Scoop out egg yolks into small bowl; mash with fork. Stir in sour cream, mustard, onion and seasoned salt.
Fill egg white halves with egg yolk mixture, heaping lightly. Sprinkle with paprika. Cover and refrigerate up to 24 hours.

Nutrition Facts : Calories 45, Carbohydrate 1 g, Cholesterol 105 mg, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 85 mg, Sugar 0 g, TransFat 0 g

BACON, CHIVE + SOUR CREAM DEVILED EGGS

Bacon, Chive + Sour Cream Deviled Eggs image

Provided by Georgia

Time 20m

Number Of Ingredients 9

Ingredients

8 large or extra-large eggs
2 Tablespoons Daisy Light Sour Cream
1 1/2 teaspoons spicy mustard
1/2 teaspoon fresh lemon juice
1 teaspoon pickle relish
1/2 teaspoon paprika
Pinch of kosher salt and freshly ground black pepper
6-8 fresh chives, chopped
6 slices bacon, cooked 'til crisp

Steps:

Place eggs in a medium pot. Fill with cold water, just until the water covers the eggs. Set on your stovetop and turn to high. Bring to a boil. Once boiling, cover the pot and remove from heat. Set timer for 15 minutes. After 15 minutes, drain water from pot; fill with ice cubes and cold water. This prevents the eggs from further cooking and helps loosen them from their shell. To remove the shell, gently tap egg all over and peel back shell. Rinse under cold water. Place on a cutting board.
Slice eggs in half lengthwise. Remove cooked yolks to a medium bowl. Add sour cream, spicy mustard, lemon juice, relish and paprika. Stir until smooth and well combined. Spoon mixture into egg halves until full.
Top with chopped chives and crumbled cooked bacon.
Enjoy!

Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat

DEVILED EGGS EXTRAORDINAIRE

Deviled Eggs Extraordinaire image

"For adult occasions, tiny amounts of red or black caviar may be appropriate garnish on top for variety." This creamy, mild deviled egg boasts a pleasant, mustard flavor, as well. -Carol Ross, Anchorage, Alaska

Provided by Taste of Home

Categories Appetizers

Time 40m

Yield 4 dozen.

Number Of Ingredients 7

Ingredients

24 hard-boiled large eggs
4 ounces cream cheese, softened
1/2 cup mayonnaise
2 tablespoons prepared mustard
1 teaspoon cider vinegar
1/4 teaspoon salt
1/4 teaspoon onion powder

Steps:

Cut eggs in half lengthwise. Remove yolks; set whites aside. In a small bowl, mash yolks. Add the cream cheese, mayonnaise, mustard, vinegar, salt and onion powder; mix well. Stuff or pipe into egg whites. Refrigerate until serving.

Nutrition Facts : Calories 64 calories, Fat 5g fat (2g saturated fat), Cholesterol 109mg cholesterol, Sodium 70mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.

DEVILED EGGS WITH SOUR CREAM, CHIVES, AND SALMON ROE

Deviled Eggs with Sour Cream, Chives, and Salmon Roe image

Categories Dairy Egg Fish Mustard Appetizer No-Cook Mayonnaise Winter Sour Cream Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 20 servings

Number Of Ingredients 9

Ingredients

24 large hard-boiled eggs, peeled, halved lengthwise
2/3 cup sour cream
1/3 cup mayonnaise
1/4 cup chopped fresh chives
1 tablespoon Dijon mustard
2 teaspoons fresh lemon juice
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1 4-ounce jar salmon roe or golden whitefish roe

Steps:

Carefully scoop yolks from egg halves into large bowl. Finely chop 4 egg-white halves; add to bowl with yolks. Add sour cream and next 6 ingredients to yolks. Mash with fork until smooth. Arrange egg-white halves on large platter. Spoon filling into each, mounding slightly. (Can be prepared 2 hours ahead. Cover and refrigerate.) Garnish each egg half with 1/4 teaspoon roe and serve.

SOUR CREAM AND LEMON DEVILED EGGS

Sour Cream and Lemon Deviled Eggs image

Make and share this Sour Cream and Lemon Deviled Eggs recipe from Food.com.

Provided by Marie

Categories < 30 Mins

Time 30m

Yield 12 deviled egg halves

Number Of Ingredients 9

Ingredients

6 eggs
3 tablespoons sour cream
1 1/2 tablespoons mayonnaise
1/2 teaspoon mustard
1 teaspoon grated lemon zest
1 teaspoon fresh lemon juice
salt
1/8 teaspoon cayenne pepper
chopped fresh parsley

Steps:

Cook eggs in simmering water for 15 minutes and cool.
Cut hard boiled eggs in half lengthwise.
Transfer yolks to small bowl and mash with fork.
Mix in sour cream, mayonnaise, and mustard.
Stir in lemon zest, lemon juice, and cayenne pepper.
Add salt to your taste.
Spoon yolk mixture into whites.
Sprinkle generously with chopped parsley.
Cover loosely and refrigerate.

Nutrition Facts : Calories 50.7, Fat 3.7, SaturatedFat 1.3, Cholesterol 107.5, Sodium 52, Carbohydrate 0.8, Sugar 0.3, Protein 3.3

SOUR CREAM, LEMON, AND HERB DEVILED EGGS

Sour Cream, Lemon, and Herb Deviled Eggs image

Provided by Kristine Kidd

Categories Citrus Dairy Egg Herb Appetizer Easter Vegetarian Quick & Easy Low Cal Halloween Spring Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 12

Number Of Ingredients 8

Ingredients

6 hard-boiled eggs
3 tablespoons sour cream
1 1/2 tablespoons mayonnaise
3/4 teaspoon Dijon mustard
1 1/2 teaspoons finely grated lemon peel
1 1/2 teaspoons fresh lemon juice
1/8 teaspoon cayenne pepper
Chopped fresh parsley or thyme

Steps:

Shell eggs, then cut in half lengthwise. Transfer yolks to small bowl and mash with fork. Mix in sour cream, mayonnaise, and mustard. Stir in lemon peel, lemon juice, and cayenne pepper. Season generously with salt and pepper.
Spoon yolk mixture into whites. Sprinkle generously with chopped parsley or thyme. (Can be made 4 hours ahead. Cover loosely and refrigerate.)

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