Sour Cream, Chive, and Bacon Deviled Eggs Recipe (2024)

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4.74 from 34 votes

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By: Julie Evink6 Comments

Posted: 03/20/16

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Sour Cream, Chive, and Bacon Deviled Eggs Recipe ~ Creamy Deviled Eggs Loaded with Sour Cream, Chive and Bacon! Perfect Side Dish for the Holiday!


Sour Cream, Chive, and Bacon Deviled Eggs Recipe (1)

Around Easter time, hard boiled eggs are a dime a dozen so why not whip up something awesomelike these sour cream, chive, and bacon deviled eggs!

Let’s be honest: kids love decorating eggs for Easter. I whipped up a dozen eggs the other day for my daughter to paint and she was thrilled! They never seem to tire of it, which means more and more hard boiled eggs and egg salad sandwiches

Sure, we could prick a hole into the shell and drain out the egg, but children are far from delicate and I know for a fact I would end up with more broken egg shells and one sad child.

Sour Cream, Chive, and Bacon Deviled Eggs Recipe (2)To utilize the MANY leftover hard boiled eggs (I could only eat so many!) I decided to go with a spin on a classic: sour cream, chive, and bacon deviled eggs! That’s right, this is not your grandmother’s recipe!

Sadly, I am the only one who actually likes hard boiled/deviled eggs in this house so both my daughter and husband passed up on these. Since I included bacon, the vegetarian in me could not enjoy these, but my neighbor was more than happy to take these off my hands!

He also let me know that any future deviled egg creations were more than welcome in his house 🙂

Sour Cream, Chive, and Bacon Deviled Eggs Recipe (3)

Now, as awesome as these sour cream, chive, and bacon deviled eggs turned out, I had one heck of a time peeling the eggs. Arg, I was so frustrated in the end.

Usually I have this amazing technique and it all works out for the best; but I guess because I did not peel them right away and allowed them to sit overnight in the refrigerator I created some sort of breeding ground of terrible, resistant shells!

Let’s put it this way, but the end of peeling I was tempted to throw in the towel and re-boil another dozen!Sour Cream, Chive, and Bacon Deviled Eggs Recipe (4)

Aside from that small hiccup, deviled eggs are super easy to make. Everyone has their preferred method when it comes to the boiling of the eggs, but I find I really like Martha Stewart’s technique. I have used it various times now and my eggs have always come out perfect (no green colour or under-cooked eggs.)

If you looking for a new twist on hard-boiled eggs, have you ever consider smoking them? Yep! Check out this recipe on my other blog for How to Make Smoked Hard Boiled Eggs!

When it comes to these sour cream, chive, and bacon deviled eggs, use the method you are most comfortable with!

Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!

Sour Cream, Chive, and Bacon Deviled Eggs Recipe (5)

4.74 from 34 votes

Contents show

Sour Cream, Chive, and Bacon Deviled Eggs

Creamy Deviled Eggs Loaded with Sour Cream, Chive and Bacon! Perfect Side Dish for the Holiday!

Prep:15 minutes mins

Cook:20 minutes mins

Total:35 minutes mins

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deviled eggs


  • 1 dozen hard boiled eggs peeled and halved
  • 1/4 - 1/2 cup mayonnaise
  • 2 tbsp. sour cream
  • 3 tbsp. freshly chopped chives
  • 6 slices of bacon sliced small, cooked, and drained
  • 1 tsp. mustard I like coarse, whole grain mustard.
  • Salt and pepper
  • Paprika for garnish


  • Remove the yellow yolk from each egg and place into a medium-sized mixing bowl. Add in mayonnaise, sour cream, chives, mustard, salt, pepper, and cooked bacon. Stir until well combined.

  • Place mixture into a piping or sandwich bag. Snip off corner and pipe mixture into each egg white.

  • Season with paprika if desired. Garnish with extra chives and bacon!

  • Chill in refrigerator until ready to serve.


The creaminess of the filling all depends on how much mayonnaise you like to add (some likes lots, some prefer less!) Reserve some bacon and chives for garnish!

Nutrition Information

Calories: 34kcal (2%), Carbohydrates: 1g, Protein: 1g (2%), Fat: 2g (3%), Cholesterol: 12mg (4%), Sodium: 43mg (2%), Potassium: 69mg (2%), Vitamin A: 1280IU (26%), Vitamin C: 12.2mg (15%), Calcium: 17mg (2%), Iron: 0.4mg (2%)

© Julie's Eats & Treats ®

We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box is calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.

Meet Julie Evink

I'm here to help you win in the kitchen again! Life is Busy, Life is Crazy, but that doesn't mean you can't make your family dinner! Julie's goal is to provide you with easy, family, friendly recipes that use pantry staples. Dinnertime will be stress free again!


Sour Cream, Chive, and Bacon Deviled Eggs Recipe (6)


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Reader Interactions

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  1. Sharon says

    Sour Cream, Chive, and Bacon Deviled Eggs Recipe (11)
    I just made these and they are wonderful! The only change I made is I topped mine with cayenne pepper rather than paprika. Great recipe!


    • Courtney says

      Thank you!


  2. Georgia says

    What can I substitute for mustard?


    • Julie Evink says

      It gives it the tang, so you could just leave it out but it won’t have that bite to it.


  3. Gailina says

    Sour Cream, Chive, and Bacon Deviled Eggs Recipe (12)
    I made these as suggested. T he ere was not anywhere near the amount of sour cream and mayo the recipe called for. I needed almost another half cup for it to be creamy and smooth. I added fresh garlic. These are excellent. Just needed more mayo or sour cream than stated.


    • Julie Evink says

      Thanks for letting me know. I’ll test the recipe again!


Sour Cream, Chive, and Bacon Deviled Eggs Recipe (2024)


Is it better to make deviled eggs day before or day of? ›

For the best results, prep your deviled eggs up to two days in advance and keep the egg whites and filling separate until you're ready to serve. This prepping method also applies if you're not even leaving the house.

Why do people put vinegar in deviled eggs? ›

A light-colored vinegar, like the white-wine vinegar we use in these creamy deviled eggs, brings a touch of acidity to the filling and balances the richness of the yolks and the mayonnaise.

What is the difference between angel eggs and deviled eggs? ›

There is no difference between angel eggs and deviled eggs; they refer to the same dish. Angel eggs are just another way to refer to the popular appetizer. The term is popular among southerners, church folks, and anyone else who just doesn't want to refer to them as “deviled eggs.”

Why do people put paprika on deviled eggs? ›

The paprika will determine the depth of flavor of each bite. You can garnish with any kind (hot or sweet Hungarian, or hot or sweet smoked), but the better the quality, the more complex the flavor.

Should I boil my eggs the night before for deviled eggs? ›

If you are responsible for bringing deviled eggs, you can give yourself a head start with these tips: Boil the eggs up to 48 hours in advance. Peel, cut in half, and remove yolks. Place egg whites on tray, cover with plastic wrap, and store in fridge.

Should I boil eggs for deviled eggs the day before? ›

I cook the eggs the day before and (when cooled) cut them in half. I prep the egg yolk mixture (and refrigerate). I place the egg whites, cut side down, onto 1-2 paper towels in a container with a lid. I put one or two paper towels between each layer of egg whites.

How many deviled eggs per person? ›

How many deviled eggs do you need per person? Plan 2 to 3 deviled eggs per person for your get-together. A dozen eggs will make 24 deviled eggs, and that will be enough for 8 to 12 people. If you have leftovers you can store them in the fridge for 24 hours and snack on them the next day.

How do you get lumps out of deviled eggs? ›

The best part of deviled eggs is the creamy filling. And it's at its best when it's super smooth and free of lumps of whole egg yolk. Follow this tip: For a smooth, lump-free filling, use a fork or a potato masher to thoroughly break up the egg yolks before adding the other filling ingredients to the bowl.

What can I use instead of mustard in deviled eggs? ›

  1. 6 large eggs.
  2. 3 tablespoons mayonnaise.
  3. 1 teaspoon apple cider vinegar.
  4. 2 dashes Tabasco or other vinegar-based hot sauce, optional.
  5. kosher salt to taste.
  6. pepper to taste.
  7. 1 tablespoon snipped fresh chives.
  8. paprika for garnish.
Mar 29, 2023

What do Christians call deviled eggs? ›

At church functions in parts of the Southern and Midwestern United States, the terms "stuffed eggs", "salad eggs", and "dressed eggs" occur instead, to avoid reference to the word "devil". For this reason, the term "angel eggs" is also occasionally used.

What is a fun fact about deviled eggs? ›

If we rewind time, we find deviled eggs in ancient Rome, where boiled eggs flavored with spicy sauces were so commonly served as an appetizer that a Roman saying, “ab ovo usque ad mala,” meaning “from egg to apples,” referred to the expected bookends of a meal.

Why do they call deviled eggs devil? ›

The term likely comes from the connection between spiciness and the presumably hot temperatures in hell. Since the word "devil" does have negative connotations, though, some groups of people prefer to call the dish "stuffed eggs," "salad eggs," or "dressed eggs."

What happens if you put too much mayo in deviled eggs? ›

If you add too much mayo, it may overpower the filling and make it runny. For a dozen eggs, ½ cup mayonnaise will make a smooth, creamy filling that can sit up high when spooned into the egg. One way to ensure you get a good yolk-to-mayo ratio is to cook a few extra eggs.

What seasoning makes eggs taste better? ›

If you're looking for ingredients that can jazz up a variety of egg dishes, check out these top 20 egg seasoning ideas:
  1. Salt. Salt is one of the most popular and obvious seasonings for any egg dish. ...
  2. Pepper. ...
  3. Red Pepper Flakes. ...
  4. Chili Powder. ...
  5. Hot Sauce. ...
  6. Tarragon. ...
  7. Dill. ...
  8. Basil.
Dec 7, 2021

What can I use if I don't have paprika for deviled eggs? ›

Tomato Powder

Throw equal amounts of this in place of sweet paprika in a BBQ spice rub, sauces, or cooked or deviled eggs.

Do deviled eggs taste good the next day? ›

If you plan to send some home with a guest, refrigerate them until your guest is ready to leave. Properly stored, deviled eggs can be kept in the fridge for up to 4 days, but always check for signs of spoilage and give them a sniff to ensure they're still safe to consume.

How do you keep deviled eggs fresh overnight? ›

To store your filled deviled eggs, arrange them in a single layer on a plate or platter, cover them loosely with plastic wrap, and refrigerate overnight. You can also use a deviled egg storage tray if you have one.

Do deviled eggs keep well overnight? ›

Once prepared, deviled eggs should be stored in the refrigerator immediately. They should be consumed within three to four days, which is generally considered the maximum amount of time deviled eggs remain safe to eat when stored in the refrigerator.

Are deviled eggs good the next day? ›

As long as you store them in the fridge, you can eat refrigerated deviled eggs (or any cooked egg dish) within four days, according to the USDA, but you should aim to eat them within two days for optimal freshness. Once you take them out of the fridge, you should serve them within two hours.

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