I don’t usually keep mayo around the house, so I decided to try making a batch with sour cream instead. The richness of full-fat sour cream really gives the deviled eggs a nice creamy texture, and I love the slight sour flavor. I topped off my creation with a sprinkling of bacon and chives, which take the flavors of the deviled eggs to whole different level. Bacon makes everything better, right?! To cook the eggs, I use Elise’s method of steaming the eggs in a pot. It’s one of my favorite ways to cook hard boiled eggs because the egg shells peel off quite easily. If you prefer cooking hard boiled eggs the traditional way, check out this step-by-step tutorial on how to make the perfect hard boiled eggs. Also, if you prefer your deviled eggs with mayo, feel free to swap half of the sour cream for mayo or any amount that suits your taste. Using a slotted spoon, remove the eggs and place them in a bowl of ice cold water. Repeat with steaming the remaining 6 eggs. (Get the step-by-step tutorial for making steam-cooked eggs here.) Use tongs to remove the bacon from pan and onto a plate lined with paper towels. Let the bacon cool for a few minutes. Once the bacon is cool enough to handle, chop or crumble bacon strips into small pieces.
