Million Dollar Deviled Eggs
Creamy deviled eggs with sour cream, Parmesan, bacon, Dijon, lemon, and fresh herbs.
Servings: 12
Ingredients
- 12 large eggs
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon white wine vinegar
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon finely chopped fresh chives plus more for garnish
- 1 tablespoon finely chopped fresh parsley
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup grated Parmesan cheese
- ¼ cup crispy bacon bits
- Paprika for garnish
Instructions
- Place eggs in a single layer in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, turn off heat, cover, and let sit for 12 minutes.
- Transfer eggs to an ice bath and let cool for 5 minutes. Peel the eggs.
- Slice eggs in half lengthwise. Remove yolks and place them in a mixing bowl. Arrange egg whites on a platter.
- Mash yolks until smooth. Add mayonnaise, sour cream, Dijon mustard, white wine vinegar, garlic powder, onion powder, salt, and black pepper. Mix until creamy.
- Fold in Parmesan cheese, chives, parsley, lemon juice, and bacon bits until fully combined.
- Spoon or pipe filling into egg whites, filling generously.
- Garnish with paprika and additional chives. Serve immediately or refrigerate until ready to serve.
Notes
- Mash the yolks thoroughly before adding the creamy ingredients for a smoother filling.
- Chop the herbs and bacon finely if you plan to pipe the filling.
- Keep the finished eggs refrigerated and bring out small portions for a longer gathering.
Nutrition
Calories: 160kcal | Carbohydrates: 1g | Protein: 8g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 200mg | Sodium: 320mg