Description
An elevated take on classic deviled eggs with creamy filling, crispy bacon, and rich flavors that impress at gatherings.
Ingredients
- 12 large eggs
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon white wine vinegar
- 1 tablespoon finely chopped fresh chives
- 1 tablespoon finely chopped fresh parsley
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
- 1/4 cup crispy bacon bits
- 1 tablespoon freshly squeezed lemon juice
- Paprika (for garnish)
- Additional chives (for garnish)
Instructions
- Boil eggs in a saucepan, cover them with cold water. Bring to a boil over medium-high heat, then cover and let sit for 12 minutes.
- Transfer eggs to a bowl of ice water for 5 minutes to cool.
- Peel eggs, slice in half lengthwise, and place yolks in a bowl.
- Mash yolks with a fork, then mix in mayonnaise, sour cream, mustard, vinegar, garlic powder, onion powder, salt, and pepper until smooth.
- Stir in Parmesan cheese, chives, parsley, lemon juice, and bacon bits.
- Fill egg whites with the yolk mixture, garnishing with paprika and additional chives.
- Serve immediately or refrigerate until ready to serve.
Notes
Use eggs that are a few days old for easier peeling. Chill the deviled eggs to meld flavors.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling, Mixing
- Cuisine: American