EGGS SOUR CREAM RECIPES

Name: Sour Cream and Bacon Deviled Eggs
Cook time: 25 min
Total time: 2 h
Yield: 8 to 12 servings
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

SOUR CREAM AND BACON DEVILED EGGS RECIPE | TRISHA YEARWOOD …

Sour Cream and Bacon Deviled Eggs Recipe | Trisha Yearwood … image

Provided by Trisha Yearwood

Categories appetizer

Total Time 2 hours 0 minutes

Cook Time 25 minutes

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.

SOUR CREAM AND BACON DEVILED EGGS RECIPE | TRISHA YEARWOOD ...

Sour Cream and Bacon Deviled Eggs Recipe | Trisha Yearwood ... image

Provided by Trisha Yearwood

Categories appetizer

Total Time 2 hours 0 minutes

Cook Time 25 minutes

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.

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