Sour Cream & Onion Deviled Eggs
If you love classic deviled eggs but want a fun twist, these Sour Cream & Onion Deviled Eggs will become your new favorite. They are creamy, tangy, and loaded with that familiar onion flavor everyone craves. Perfect as quick appetizers, they are always a hit at gatherings and make the ultimate party snack finger food.
Ingredients
Deviled Eggs Filling
- 6 large eggs hard-boiled and peeled
- 3 tbsp sour cream
- 1 tbsp mayonnaise
- 1 tsp onion powder
- 1 tbsp green onions finely chopped
- 1 tsp Dijon mustard
- salt and black pepper to taste
Garnish
- chives or additional green onions for garnish
Instructions
- Boil the eggs until firm, then cool them in ice water and peel carefully.
- Slice the eggs in half lengthwise and scoop the yolks into a bowl.
- Mash the yolks with sour cream, mayonnaise, onion powder, mustard, salt, and pepper until creamy.
- Fill the egg whites with the mixture using a spoon or piping bag.
- Top with green onions or chives for a fresh crunch.
Notes
- Avoid overcooking the eggs as the yolks can turn gray and taste chalky.
- Pat egg whites dry before filling to prevent watery deviled eggs.
- For the best flavor, don’t skip the sour cream, it’s essential for the tangy twist.