Made with sour cream and Dijon mustard, these bacon deviled eggs are wonderfully creamy and decadent. These eggs are pure decadence. They are one of my favorite appetizers. And the best part (well, except for their amazing flavor)? They are very easy to make! In fact, they’re ready in about 20 minutes. In this recipe, the addition of bacon and paprika to deviled eggs adds extra flavor and warmth, making the classic appetizer even more irresistible than it already is.
Ingredients
Variations
You can use mayonnaise instead of sour cream. Both are excellent. Smoked paprika is a great substitute for regular paprika. It adds a wonderful smoky flavor. Use commercial bacon bits instead of cooked and crumbled bacon. You can mix two tablespoons of them into the yolk mixture, too. Onion powder is really good - you can add a pinch in addition to the other spices, or use it instead of garlic powder.
Instructions
More Deviled Egg Recipes
Recipe Card
Hard-boiled eggs: I use large eggs in most of my recipes, this one included. Sour cream: I recommend using full-fat sour cream in this recipe, although reduced-fat works if that’s all you have on hand. It’s just not as good. Mustard: I use Dijon mustard. I like it because it’s creamier and less vinegary than yellow mustard. In my opinion, it also tastes better. To season: I use kosher salt, garlic powder, and paprika. Crumbled cooked bacon: Cook it so that it’s crisp, then crumble it into small pieces. Parsley: This is used mostly for garnish, so if you don’t have any on hand, you can skip it.
Prepare the eggs. Your first step is to halve hard-boiled eggs lengthwise and remove the yolks into a bowl. Prepare the filling. Mash the yolks with sour cream, Dijon mustard, kosher salt, garlic powder, and paprika. Top the eggs. The last step is to top the eggs with crumbled bacon and chopped parsley, then serve them. This may be a bit unusual, but sometimes I have a couple of them (four halves) for lunch, with a simple salad such as this tomato salad. I don’t recommend freezing the leftovers.
