Sour Cream Onion Deviled Eggs

Name: Sour Cream Onion Deviled Eggs
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 12 servings
Ingredients: 6 large eggs; 1/4 cup sour cream; 1/4 cup mayonnaise; 1 tablespoon Dijon mustard; 1 tablespoon finely chopped green onions; Salt and pepper to taste; Paprika for garnish

Highlighted under: Comfort Meal Recipes

These Sour Cream Onion Deviled Eggs are a delightful twist on a classic appetizer, perfect for gatherings and parties.

Created by

Luca

Last updated on 2025-12-22T21:26:27.414Z

Deviled eggs have always been a party favorite, but adding sour cream and onions gives them a unique flavor that everyone will love. These eggs are creamy, savory, and a perfect bite-sized treat!

        Why You Will Love This Recipe
        Creamy sour cream adds a rich flavor
Savory onion enhances the classic taste
Easy to prepare and great for any occasion

      

Perfect for Any Occasion

Sour Cream Onion Deviled Eggs are a fantastic choice for any gathering or celebration. Whether you're hosting a backyard barbecue, a holiday party, or simply a family dinner, these deviled eggs will be a hit. Their creamy texture and savory flavor make them irresistible, and they can be prepared ahead of time, allowing you to enjoy your event without the stress of last-minute cooking.

Not only do these deviled eggs taste amazing, but they also look appealing on any appetizer platter. Their bright yellow filling, complemented by the sprinkle of paprika, adds a pop of color that catches the eye. Your guests will be eager to try them, and they are sure to disappear quickly!

A Twist on Tradition

Deviled eggs have long been a staple at parties, but this recipe takes the traditional dish to new heights. By incorporating sour cream and green onions, you bring a richness and a hint of freshness that elevates the flavor profile. The addition of Dijon mustard adds a subtle tang that perfectly balances the creaminess, making each bite a delightful experience.

This recipe is not just about taste; it also introduces a new take on a classic favorite. By adding these simple ingredients, you create a dish that stands out from the usual offerings. It’s a wonderful way to surprise your guests with something familiar yet different.

Easy Preparation

One of the best aspects of Sour Cream Onion Deviled Eggs is how simple they are to make. With just a few ingredients and clear instructions, you can whip up a delicious batch in under an hour. This makes it an ideal recipe for both beginner cooks and seasoned chefs looking for a quick and satisfying appetizer option.

The process is straightforward: boil the eggs, prepare the filling, and assemble. Each step is easy to follow, ensuring that even those new to cooking can succeed. Plus, the ability to prepare them in advance means less time in the kitchen and more time enjoying your event with family and friends.

Ingredients

Ingredients for Sour Cream Onion Deviled Eggs

6 large eggs
1/4 cup sour cream
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon finely chopped green onions
Salt and pepper to taste
Paprika for garnish

Instructions

Prepare the Eggs

Place the eggs in a saucepan and cover them with cold water. Bring to a boil over medium-high heat. Once boiling, cover the saucepan and remove it from heat.

Let the eggs sit for 10 minutes.

Cool and Peel

After 10 minutes, transfer the eggs to a bowl of ice water to cool for about 5 minutes. Once cooled, peel the eggs and slice them in half lengthwise.

Make the Filling

In a mixing bowl, remove the yolks from the egg halves and mash them with sour cream, mayonnaise, Dijon mustard, chopped green onions, salt, and pepper until smooth.

Fill the Eggs

Using a piping bag or a spoon, fill the egg whites with the yolk mixture. Sprinkle with paprika for garnish.

FAQs About Sour Cream Onion Deviled Eggs

What can I substitute for sour cream? If you're looking for a healthier option, Greek yogurt can be an excellent substitute for sour cream. It provides a similar creaminess with added protein, making your deviled eggs a bit lighter while still maintaining great flavor.

Can I make these ahead of time? Absolutely! You can prepare the filling a day in advance and store it in the refrigerator. Just fill the egg whites right before serving to ensure they stay fresh and visually appealing.

Serving Suggestions

These deviled eggs pair wonderfully with a variety of dishes. Serve them alongside a fresh green salad or as part of a charcuterie board for an elegant touch. Their creamy texture also complements crunchy vegetables like carrots and celery, making them a versatile addition to any spread.

For an extra flavor kick, consider offering a selection of toppings for guests to customize their deviled eggs. Chopped bacon, diced jalapeños, or even a drizzle of hot sauce can add an exciting twist to each bite, allowing everyone to enjoy their appetizer just the way they like it.

Storing Leftovers

If you happen to have leftovers, storing them properly is key to maintaining their flavor and texture. Keep the filled deviled eggs in an airtight container in the refrigerator, where they can last for up to three days. However, for the best taste, try to enjoy them within the first couple of days.

For longer storage, consider freezing the egg yolk mixture separately (without the egg whites). You can thaw it in the refrigerator and then fill fresh egg whites when you're ready to serve. This way, you can enjoy the deliciousness of Sour Cream Onion Deviled Eggs even after the party is over!

Questions About Recipes

→ Can I make these deviled eggs ahead of time?

Yes, you can prepare the filling and store it separately in the refrigerator for up to 24 hours before serving.

→ What can I substitute for sour cream?

Greek yogurt is a great substitute for sour cream, providing a similar tangy flavor.

→ How do I store leftover deviled eggs?

Store leftover deviled eggs in an airtight container in the refrigerator for up to 2 days.

→ Can I use other types of onions?

Yes, you can use red onions or shallots for a different flavor profile.