Baked Potato Deviled Eggs
Recipe - Burnsville Heart of the City
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
Cub Eggs, Large, 12 Each
$4.99$0.42 each
Hormel Black Label Bacon, Original, 16 Ounce
$4.99 was $7.99$0.31/oz
Essential Everyday Sour Cream, 16 Ounce
$2.29$0.14/oz
Morton Kosher Salt, Coarse, 16 Ounce
$2.49$0.16/oz
Essential Everyday Black Pepper, Pure Ground, 1.5 Ounce
$1.99$1.33/oz
Essential Everyday Garlic Powder, 3.12 Ounce
$2.39$0.77/oz
Essential Everyday Onion Powder, 2.62 Ounce
$2.79$1.06/oz
Old Dutch Foods Rip-L Potato Chips Twin Pack, 10 Ounce
$2.49 Each
$4.00 was $4.99$0.40/oz
Essential Everyday Cheese, Sharp Cheddar, Classic Cut, 8 Ounce
$2.50 was $2.79$0.31/oz
Wild Harvest Organic Chives, 0.5 Ounce
$2.50 was $2.99$5.00/oz
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.