Ingredients
24
24 servings
- •12 baby red potatoes
- •3 teaspoons kosher salt, divided
- •12 hard boiled egg yolks
- •½ cup sour cream
- •1 teaspoon dijon mustard
- •½ teaspoon ground black pepper
- •2 teaspoons fresh chives, minced, plus more for garnish
- •2 strips bacon, cooked and crumbled
Instructions
- Add the potatoes and 1½ teaspoons of salt to a large saucepan with enough cold water to cover the potatoes. Bring to a boil over high heat, then cook for 10-12 minutes, until tender when poked with a fork. Drain and let cool completely.
- Once the potatoes are cooled, cut in half and use a measuring spoon to scoop out 1 teaspoon of the center of each half.
- In a medium bowl, combine the egg yolks, sour cream, mustard, pepper, chives, and the remaining 1½ teaspoons of salt. Mash together with a fork until smooth.
- Transfer the deviled egg filling to a zip-top plastic bag. Snip off a corner of the bag to create an opening.
- Pipe the filling into the potato cups. Garnish with the bacon and chives.
- Enjoy!
Nutritional Facts
Per 24 servings
- Calories: 131
- Carbohydrate: 14g
- Fat: 5g
- Fiber: 7g
- Protein: 6g
- Sugar: 1g
Related Recipes
Potato Salad Deviled Eggs
Spicy Deviled Eggs
The Perfect Deviled Eggs
Deviled Potato Bites
Fully Loaded Deviled Eggs
Sweet Deviled Eggs
Halloween Pumpkin Deviled Eggs
Simply the Best Deviled Eggs
Classic Southern Deviled Eggs
Loaded Deviled Eggs
Classic Savory Deviled Eggs
