Baked Potato Deviled Eggs
Recipe - White Bear Lake South Wine & Spirits
Baked Potato Deviled Eggs
Prep Time15 Minutes
Servings6
Cook Time30 Minutes
Ingredients
6 large eggs
2 bacon slices, chopped into 1/4 inch pieces (about 1/4 cup)
3 tablespoons sour cream
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 cup Old Dutch Rip-L potato chips, lightly crushed
2 tablespoons sharp cheddar cheese, shredded
1 tablespoon fresh chives, chopped
Directions
- Fill a medium saucepan with 1 inch of water. Fit saucepan with steamer basket and bring to a boil. Add eggs to basket; cover and steam 13–15 minutes.
- Remove eggs from pan and transfer to an ice bath. Peel. Meanwhile, cook bacon in a medium skillet until crisp, about 5 minutes, stirring often. Transfer to a paper towel-lined plate.
- Cut eggs in half lengthwise, scoop yolks into a medium bowl. Add sour cream, salt, pepper, garlic powder, and onion powder to yolks; stir until smooth.
- Spoon yolk mixture into a plastic bag, cut off 1⁄2-inch from a corner. Pipe yolk mixture into each egg white half.
- Place egg halves on a serving platter, and sprinkle evenly with cooked bacon, chips, cheddar, and chives. Serve chilled or at room temperature.
15 minutes
Prep Time
30 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Directions
- Fill a medium saucepan with 1 inch of water. Fit saucepan with steamer basket and bring to a boil. Add eggs to basket; cover and steam 13–15 minutes.
- Remove eggs from pan and transfer to an ice bath. Peel. Meanwhile, cook bacon in a medium skillet until crisp, about 5 minutes, stirring often. Transfer to a paper towel-lined plate.
- Cut eggs in half lengthwise, scoop yolks into a medium bowl. Add sour cream, salt, pepper, garlic powder, and onion powder to yolks; stir until smooth.
- Spoon yolk mixture into a plastic bag, cut off 1⁄2-inch from a corner. Pipe yolk mixture into each egg white half.
- Place egg halves on a serving platter, and sprinkle evenly with cooked bacon, chips, cheddar, and chives. Serve chilled or at room temperature.