Sour Cream and Onion Dip Deviled Egg Recipe (2024)

FAQs

What does sour cream do to eggs? ›

A bit of sour cream, added when the eggs are almost done cooking, can give them a creamier texture with a bit of tanginess. You can do the same by adding some cream cheese at the end.

To thicken up runny deviled egg filling, adding in some extra egg yolks is the first easy fix to try. This method thickens up the base of the filling without altering the taste. Now for a more out-of-the-box (literally) fix, try mixing some instant mashed potatoes into your filling instead.

Storing tips. Store any leftover sour cream and onion dip in an airtight container in the refrigerator for up to 3-4 days. Remember to mix it up a bit before enjoying it from the fridge.

Mini muffin tins or ice cube trays

Set the assembled eggs in mini (or full-sized, if that's all you have) muffin tins — one deviled egg half per cup. Cover loosely with plastic wrap, and you're good to go.

SOUR CREAM can also be used in place of yoghurt. Since sour cream has a higher fat content it can actually mimic the fats in an egg and make our recipe extra rich and moist. One egg can be replaced by ¼ cup of sour cream. It acts as just the perfect egg substitute!

But when you're heavy-handed with this ingredient, not only will it overpower the taste of the filling, but it can also make for a loose, runny filling that's tough to pipe into the egg white. Follow this tip: Having just the right amount of mayonnaise in the filling makes for good flavor and good texture.

Prep deviled eggs too far in advance, and you'll have dried out filling and stinky boiled egg whites. For the best results, prep your deviled eggs up to two days in advance and keep the egg whites and filling separate until you're ready to serve. This prepping method also applies if you're not even leaving the house.

The paprika will determine the depth of flavor of each bite. You can garnish with any kind (hot or sweet Hungarian, or hot or sweet smoked), but the better the quality, the more complex the flavor.

Sour cream is high in saturated fats, so limiting your intake and focusing on healthy options is best. If you only have 1 or 2 tablespoons of full-fat sour cream as an occasional garnish, it's probably not a big concern, though. Alternatively, you could switch to light, low-fat, or fat-free versions.

Can you freeze sour cream and onion dip? ›

Can You Freeze Sour Cream Dip? If you're a fan of sour cream dips and are wondering if you can freeze them, the answer is yes! Just as you can freeze sour cream, you can also freeze sour cream-based dips just the same way. However, it's important to note that the texture of the dip may change upon thawing.

Deviled eggs can be watery, dry, or lose flavor the longer they sit, so don't make them too far in advance. For the best results, prep your eggs and make the filling up two days in advance, and store them separately.

How do you make deviled eggs creamy, not lumpy? Get out your food processor: If you mix the yolks in your food processor with the mayonnaise and mustard, it will make the filling light and fully emulsified, like a mousse.

One of the most common deviled eggs mistakes people make is making the filling too runny. The obvious reason why your eggs end up like this is you've added too many wet ingredients. From an excess of mayonnaise to too heavy a pour of pickle juice, there are a lot of potential culprits.

How Is Sour Cream Used in Baking? Sour cream is one of the fattiest dairy products; the extra fat content (for example, adding sour cream to a cake instead of milk) will make the cake moister and richer, says Wilk. "Fat, in any form (butter, lard, cream, etc.)

like heavy cream to the mix, it bonds to the proteins and eggs. and slows down the coagulation, aka, making it not as tough. Also, dairy has moisture, so when you add that to the eggs to cook, it will naturally steam and make the eggs fluffy, light, and just more moist in general.

The vanilla can help cover up an overwhelming egg taste or smell, and adds another touch of flavor to your cake. After beating the eggs and mixing your cake batter, add 1 teaspoon (4.9 mL) of vanilla extract.