Creamy Onion Deviled Eggs with Crunchy Chip Topping

These deviled eggs get a tangy, savory twist from sour cream and onion, finished with a crunchy potato chip garnish.

• Prep20 min
• Cook10 min
• Total35 min
• DifficultyEasy
• Servings20

Deviled eggs are a classic party starter, but this version takes them to the next level with a creamy, tangy filling and a surprising crunchy topping. The combination of sour cream, onion powder, and fresh chives creates a rich, savory flavor that pairs perfectly with the salty potato chips.

These are ideal for spring gatherings, Easter brunches, or any festive occasion. They come together quickly and can be made ahead, making them a stress-free addition to your entertaining menu.

Ingredients

Metric (g, ml, °C)US (cups, oz, °F)

Servings −

20

+

• 12 large eggs
• ¼ cup mayonnaise
• ¼ cup sour cream
• 2 tsp yellow mustard
• 1 tsp distilled white vinegar
• 1 tsp onion powder
• ½ tsp garlic powder
• ½ tsp kosher salt
• ¼ tsp black pepper
• 2 tbsp chopped fresh chives, plus more for garnish
• paprika, for sprinkling
• sour cream and onion potato chips, broken, for garnish

Converted amounts are rounded.

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Method

1. Bring a large pot of water to a boil. Meanwhile, fill a large bowl with ice water.
2. Using a slotted spoon, gently lower the eggs into the boiling water. Reduce the heat to a simmer, cover, and cook for 10 minutes.
3. Transfer the eggs with the slotted spoon to the ice water bath and let them cool completely, about 10 minutes.
4. Peel the eggs and cut them in half lengthwise. Scoop the yolks into a large bowl.
5. Add the mayonnaise, sour cream, mustard, vinegar, onion powder, garlic powder, salt, and pepper to the yolks. Mash with a fork until smooth.
6. Fold in the chopped chives.
7. Scoop the filling into a zip-top bag and snip off a corner. Pipe the filling into the egg whites.
8. Sprinkle with paprika and garnish with additional chives and broken potato chips.

💡 Tips

• For easier peeling, use eggs that are a few days old rather than very fresh.
• Make the filling ahead and store it in the fridge, then pipe just before serving.
• If you don't have a piping bag, use a small spoon to fill the eggs.

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Inspired by a recipe from The Pioneer Woman