These decadent deviled eggs will be a hit at your next gathering.
I know that many of you are familiar withclassic deviled eggsmade with mayo and mustard.
But have you ever tried sour cream deviled eggs before?
Lisa Lin
They’re so good!
Bacon makes everything better, right?!
To cook the eggs, I use Elises method ofsteaming the eggs in a pot.
Lisa Lin
Its one of my favorite ways to cook hard boiled eggs because the egg shells peel off quite easily.
Place a steamer basket inside and bring water to a boil.
Once the water boils, turn off the heat.
Lisa Lin
Carefully place 6 eggs into the steamer basket.
Cover the pot and return the heat to medium-high.
Let the eggs steam for 15 minutes.
Lisa Lin
Using a slotted spoon, remove the eggs and place them in a bowl of ice cold water.
Repeat with steaming the remaining 6 eggs.
(Get the step-by-step tutorial for making steam-cooked eggshere.)
Lisa Lin
Scoop out the egg yolks and place them in a bowl.
Using a fork, smash the yolks into small pieces.
Add the sour cream, mustard, salt and granulated garlic and mix until you get a smooth mixture.
Lisa Lin
Taste the filling and adjust the seasonings to your liking.
Set the filling aside as you cook the bacon.
Heat a frying pan over medium heat and cook the bacon to your desired level of crispiness.
I usually cook mine for 5 to 6 minutes, until I see some browning on the bacon strips.
Use tongs to remove the bacon from pan and onto a plate lined with paper towels.
Let the bacon cool for a few minutes.
Once the bacon is cool enough to handle, chop or crumble bacon strips into small pieces.
Fill a zip-top sandwich bag with the egg yolk mixture.
Snip off one of the bottom corners and pipe the egg yolk mixture into the egg white halves.
