Your favorite chip flavor just got an upgrade. These Sour Cream and Cheddar Deviled Eggs are the perfect accompaniment to any summer cookout!
There are many classic flavor combinations in the history of packaged foods. Chocolate hazelnut, garlic herb, peanut butter and jelly… and my personal favorite, sour cream and cheddar. These Sour Cream and Cheddar Deviled Eggs are quite possibly my new go-to for any and all summer cookouts henceforth. Just a heads up if you invite me anywhere!
When I was in high school, we had an afternoon snack break where we could go raid the vending machines. My snack of choice was a bag of sour cream and cheddar Ruffles chips with an ice-cold can of Dr. Pepper (oh the days where we could eat anything we wanted without consequence). I still get a twinge of excitement when someone has a bag of those chips and I can steal a few.
Recently, I brought these Sour Cream and Cheddar Deviled Eggs to a birthday cookout and everyone raved about them! I guess really am on deviled egg duty from here on out. Good thing they’re easy as can be!
Check out more summer barbecue recipes on my Pinterest!
Ingredients & Subs
- Shredded sharp cheddar cheese — I like shredding my own cheese but you could definitely use the bagged stuff in a pinch! We’re not trying to melt the cheese so it doesn’t matter too much. You could also feel free to use whatever shredded cheese you like, but sharp cheddar creates the flavor I was going for!
- Mayonnaise — You can definitely omit if you don’t like mayo or use vegannaise in its place. The small amount of mayonnaise just adds a bit of richness you love from deviled eggs.
- Sour cream — You could use a dairy-free sour cream alternative if needed!
- Chives — You can omit! I do love the slight onion flavor then bring though!
- Crushed dried cheddar snacks — I love the crunch that these add to the final product! You can omit if you like. I used Whisps but you can find all kinds of brands of dried cheese snacks. I pulsed mine in the food processor for a fine crumb. You could also use sour cream and cheddar chips, which is the flavor I was trying to mimic!
How to store
You can make the deviled eggs up to 3 days in advance. The KEY is keeping the egg whites and yolk mixture separately in airtight containers and assembling them once you’re ready to serve. You could also just boil the eggs and keep them in their shell for up to a week in the fridge. If you’re trying to knock out some prep work, I would recommend doing this instead of making the whole deviled egg ahead of time. The filling comes together so quickly anyway!
Hot Tip
Try making your hard-boiled eggs in the instant pot! This is my absolute favorite way to make them and I’ve never had a problem peeling them this way. * Place 1 cup of water in the insert of your pressure cooker and place your eggs on top of the trivet that came with your pressure cooker.
Seal, and set cook time to 5 minutes on manual (high pressure). After cook time has elapsed, let the pressure release naturally for 5 minutes then, do a quick release. Carefully remove the eggs from the pressure cooker and place immediately in an ice bath. Allow them to chill until they’re cool enough to handle and then peel. Easy peasy!
More Cookout sides you’ll love!
Crabby Deviled Eggs with Tarragon Gremolata
Spring Pea Cobb Salad with Glazed Pecans
Sweet and Spicy Quick Pickled Veggies
Instant Pot Spinach Artichoke Mac and Cheese
I hope you enjoy this recipe! Take a browse around the site and please let me know if you make anything by leaving a comment and rating the recipe below. Don’t hesitate to reach out if you have any questions, concerns, or requests!
Sour Cream and Cheddar Deviled Eggs
Your favorite chip flavor just got an upgrade. These Sour Cream and Cheddar Deviled Eggs are the perfect accompaniment to any summer cookout!
Ingredients
- 6 large eggs
- 1/3 cup shredded sharp cheddar cheese
- 1/4 tsp garlic powder
- 2 tbsp mayonnaise
- 1/2 cup sour cream
- Freshly ground black pepper
- Kosher salt
- Chives, for garnish
- Crushed dried cheddar snacks (such as Whisps) for garnish (I pulsed mine in the food processor for a fine crumb)
Instructions
- In a medium pot, over medium-high heat, add the eggs and cover with water about an inch over the eggs. Bring the water to a boil. When the water reaches a boil, cover the pot and turn off the heat. Set a timer for 10 minutes. Transfer the eggs to a bowl filled with ice water and allow them to cool slightly. Lightly crack the eggs and peel. Cut the eggs in half, gently scoop the egg yolks out of the egg whites and add the yolks to the bowl of a food processor.
- To the same food processor, add the shredded cheddar, garlic powder, mayonnaise, sour cream, and a pinch of salt and pepper. Pulse until very smooth, stopping the machine and scraping down the sides as needed. Give it a taste and adjust the salt and pepper as needed.
- Transfer the filling to a piping bag or ziplock bag and pipe the filling into the egg whites. You could also just spoon it in but piping makes for a much cleaner presentation. Top with chopped fresh chives and crushed dried cheddar snacks!
