A few weeks ago my mom asked me to bring a plate of deviled eggs over for Sunday dinner. It was no problem since we have a dozen or more egg laying hens here on the farm. Would you believe that in all of my years I have never made deviled eggs? I mean, I have definitely eaten my fair share of deviled eggs, I have just never taken the time to actually make them. As I pondered the standard mayo/relish/paprika deviled egg combo, I thought I would experiment and try something different. I looked at a few pictures on Pinterest to see if I could find an interesting recipe and the one thing that kept jumping out at me was bacon. Mmm, bacon.
I honestly don't remember where my thought process went next, but I sent my daughter to pick a bunch of chives from our garden. Seeing the chives and bacon together made me think of loaded baked potatoes. Hmmm, could I make a deviled egg that tasted like loaded baked potatoes? I got out a few other ingredients and gave it a go.
Start by halving six hard-boiled eggs and popping the yolks into a small mixing bowl. Add light sour cream until the yolk mixture becomes creamy, about 1/3 cup.
(Now imagine that I was more organized and took pictures of all of the remaining steps.)
Add cream cheese. Yum. And don't worry if the cream cheese is a bit clumpy. The clumps will work themselves as you continue to add ingredients. Fold in chopped chives and bacon. Mmm, bacon. If you chop the bacon while it is still warm and greasy it will make your yolk mixture taste even better. Add spices and seasonings until it tastes awesome. Since we raise our own pigs here at the farm, the bacon we get from the butcher isn't as salty as store bought bacon so I added a little extra salt to my mixture.
Gently spoon the yolk mixture into the egg white halves and garnish with a piece of bacon and some chive sprigs. Chow down!
Epilogue: I'm a jerk. I constantly forget that my mom is lactose intolerant so she wasn't able to eat any of the eggs. Nevertheless, we enjoyed the heck out of them!
Loaded Baked Potato Deviled Eggs
- 6 eggs, hard-boiled
- 1/3 cup light sour cream
- 1.5 oz. cream cheese
- 1 TB finely chopped chives,
- 3-4 slices of bacon, cooked and chopped
- 1/8 tsp. onion powder
- 1/8 tsp. salt
- pepper to taste
- Cut hard-boiled eggs in half and scoop yolks into a bowl. Cream together yolks, sour cream and cream cheese.
- Fold in chopped chives and bacon. Stir in spices and seasonings.
- Scoop into egg white halves and garnish with chives and bacon. Serve immediately or refrigerate overnight.
(Download printable recipe HERE)
I am linking up this recipe to this week's Link Party Palooza at Tatertots & Jello. Stop by to add your link!
Have a safe and happy Fourth of July!
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