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!
These Sour Cream and Onion Deviled Eggs are not your traditional deviled egg recipe and have a surprising secret ingredient! This deviled eggs recipe is a party favorite you will want to serve at your next summer cookout, Easter brunch, or holiday party!
❤️ Why you’ll love Sour Cream and Onion Deviled Eggs
Great party appetizers: everyone loves deviled eggs and they make a great appetizer for holidays and a great way to use eggs leftover from Easter!
Unique flavor technique: If you love new recipes, you will love the unique way of infusing flavor into this deviled egg recipe!
Great texture: the ground potato chips are rehydrated in the egg yolk mixture and you still have a nice creamy texture with this recipe.
🥘 Ingredients
Large eggs
Pringles Sour Cream and Onion Potato Chips
Sour Cream
Mayonnaise
Green onions
🔪 Making Sour Cream and Onion Deviled Eggs
- 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.
🥄 Equipment
Medium pot
Sharp knife
Cutting board
Egg tray
Ziploc bag
Mallet
Medium bowl
Piping bag
🥫Storage
Refrigerate: store leftover eggs in an airtight container up to 3 days.
📖 Variations
Cheddar Cheese Deviled Eggs: use cheddar cheese flavored Pringles potato chips and sprinkle the top of the eggs with some shredded cheddar.
Caramelized Onion Deviled Eggs: add ¼ cup caramelized onions to the egg yolk mixture.
Smokey Bacon Flavor: garnish the sour cream and onion deviled eggs with crispy cooked salty bacon pieces.
💭 Tips
Ice Bath: giving the hard boiled eggs an ice bath causes them to quickly cook and prevents a greenish hue to the egg yolk.
Onion swap: Chopped chives can be substituted for the green onion.
Flavor boost: if you want even more onion flavor, add ½ to 1 teaspoon onion powder to the egg yolk mixture.
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🍽 Serve with..
Serve Sour Cream and Onion Deviled Eggs as an appetizer to your next family dinner, holiday party, or as an afternoon snack pick me up.
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When you make this deviled eggs recipe, please comment below and let me know what you think. I’d love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
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📖 Recipe
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!
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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
Calories: 161kcalCarbohydrates: 6gProtein: 7gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 189mgSodium: 158mgPotassium: 95mgFiber: 0.2gSugar: 0.4gVitamin A: 346IUVitamin C: 1mgCalcium: 38mgIron: 1mgNet Carbohydrates: 1g
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