Brunch-Style Deviled Eggs
Serves: 24
  • 12 eggs
  • ¼ cup Mayonnaise
  • ¼ cup Sour Cream
  • 2 tbsp. Dijon Mustard
  • 2 tbsp. Chopped Bacon
  • Chives, for garnish
  • Smoked Paprika, for garnish
  • S+P to taste
  1. Place eggs in a saucepan and cover with enough water to submerge them by at least by 1 inch. Add a big pinch of salt to the water.
  2. Heat eggs on high until water begins to boil. Cover and remove from heat. Let the eggs continue to cook for 10-12 minutes. When finished, strain eggs and place them in an ice bath for 15 minutes to cool.
  3. Carefully crack the shells. Slice eggs in half and remove the yolks into a medium bowl. Place all egg whites on a small plate and set them in the refrigerator while you mix the yolks.
  4. Mash the yolks using a fork or whisk. Add mayonnaise, sour cream, mustard & bacon to the bowl and mix until well blended.
  5. Evenly disperse the yolk mixture into the egg whites. Sprinkle with paprika, chives, S + P and serve.
Recipe by Slice of Jess at