One of my favorite type of egg dishes are deviled eggs. Growing up in western Pennsylvania, deviled eggs were a common dish that made appearances at every barbecue, football party, or general gathering of friends and family. It was a constant. And I’m not talking about the fancy-putting-on-airs deviled eggs where a piping bag was used to create a frilly filling. These were simple honest deviled eggs where an everyday spoon was used to fill them.
To me that’s how deviled eggs should remain and I guess the appropriate term that’s used nowadays is Rustic. To me, deviled eggs are not meant to look fancy but look rustic and homemade. So that it stirs up thoughts of watermelon and bbq chicken and a bucket full of drinks submerged in ice.
For some reason, living in the Midwest, deviled eggs do not seem popular here. I have yet to see them at any gathering we have been to and when I have made them, they sit untouched (except for the ones Scott and I eat). Perhaps deviled eggs are a regional thing?
I developed this recipe not long ago when Scott and I grilled some steaks. I set out to make my usual recipe when I realized a key ingredient was missing. I had already boiled the eggs and needed to use them up so making a new recipe seemed my only option. I honestly didn’t think they would turn out like much but the taste was perfect. Smooth with just a hint of tartness in the background.
Andrea’s Sour Cream and Chive Deviled Eggs
- 4 hardboiled eggs
- 2 tsp of Dijon mustard
- 4 tsp of sour cream
- 1 tsp of mayo
- 1/2 tsp of white wine vinegar
- 5 chives, 3 of them chopped
- Pinch of salt and pepper to taste
- Paprika to sprinkle
Place the eggs in a pot and cover them with water, add a pinch of salt. Bring pot to a boil and let boil for two minutes. Turn off heat, leave pot on burner and cover with a lid. Let sit for 10-15 minutes. The eggs should be perfectly cooked this way. Remove the eggs from the water and allow to cool.
Once cool, remove shells and cut eggs in half, dumping the yolks into a small mixing bowl. Place egg halves on a serving plate or deviled egg holder. Add all the other ingredients to the yolks and mix gently until everything is combined. With a spoon, start spooning the filling into the egg halves. The two remaining chives, slice into 1/4 inch pieces. Place two, crisscrossing over each egg. Sprinkle eggs with paprika. Cover and refrigerate for a few hours before serving. Makes 8 deviled eggs.
The chives give some depth to the deviled egg without overpowering it. These deviled eggs are light and fluffy which doesn’t overshadow the main course. The vinegar provides a tartness on the back of the tongue, just enough to make it interesting.
Enjoy guys! And remember, always play with your food!
5 thoughts on “Sour Cream and Chive Deviled Eggs”
I like deviled eggs but too many of them have slight repercussions. ;
There’s deviled eggs all over this part of the Midwest! My family makes them for almost every family gathering. No piping bag here, either.
YUM! – anything with chives – I’M IN!
Interesting – deviled eggs were big were I grew up and trust me it was nothing but prairies – farmers, ranchers etc. Maybe it was the abundance of eggs? LOL
Really?! Not so here, in fact there’s no typical food-gathering types of foods. No potato salad, macaroni salad, deviled eggs, or baked beans. *faint* So I save all that stuff and just make it for Scott and I.