Sour Cream and Onion Deviled Eggs

5 from 1 vote

Sour Cream and Onion Deviled Eggs

If you are looking for a delicious way to use your leftover Easter Eggs, then this Sour Cream and Onion Deviled Egg recipe is one you must try! A step from the traditional way of making deviled eggs, this recipe features crushed Pringles potato chips in the mix and are surprisingly delicious!

Course Appetizers

Cuisine American

Keyword Sour Cream and Onion Deviled Eggs

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 161kcal

Author Shelby Law Ruttan

Equipment

Ingredients

6 large eggs
2 ounces pringles sour cream and onion potato chips , crushed (30 chips)
2 tablespoons sour cream
2 tablespoons mayonnaise
3 green onions , sliced, white and green parts separated.

Instructions

Place eggs in a medium pot and fill the pot with cold water to cover the eggs.
Place on a burner over medium heat and bring eggs to a hard boil. Immediately turn off the heat and cover pot with lid. Set timer for 15 minutes, to allow eggs to finish cooking in the hot water off the burner.
After 15 minutes, drain water from the pot and fill with cold water and 2 cups of ice to chill the hard-boiled eggs quickly.
Peel eggs and discard the shells. Using a sharp knife, cut each egg in half and remove the egg yolk from the egg white halves.
Place egg white halves on a serving tray and set aside. Place reserved egg yolks in a medium bowl using a fork, smash the yolks until fine crumbles.
Add the finely crushed potato chips to the egg yolk and stir to combine.
Stir the sour cream, mayonnaise, and white part of the green onion into the egg yolk mixture until combined and creamy.
Using a piping bag or tablespoon, scoop the egg yolk filling into the egg whites. Sprinkle with the green part the green onion to garnish.
Refrigerate up to 2 hours before serving. Store leftovers in an airtight container in the fridge up to 3 days.

Nutrition