Southern Sundays: Sour Cream and Chive Deviled Eggs

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Again, another post I probably should have done a week ago for Easter.  I’m getting a little off on my recipes.  I’ll try to be more on point with my timing and theme.  However, there can’t be anything more Southern than a deviled eggs so that’s why I wanted to save this recipe for a Sunday.  I did actually make these deviled eggs on Easter but I was at the mercy of my family to taste test and give their opinion because, like you all know, I’m pretty reluctant to go near an egg unless it’s covered in cheese (preferably goat) and cradled by a crust.  They got a thumbs up, so I can confidently share the deviled eggs recipe with you.


I know there is a particular way to do traditional Southern deviled eggs, but I figured I’d try some different flavors in them.  Bon Appetit did a spread recently on deviled eggs deviled differently, which was my inspiration for this, so here’s my addition to the flavor combos they featured.
On a little side note, the egg plate that I used to serve these on is my Great Grandmother’s on my Mother’s side.  I love when my mom lets me use family heirlooms like this.  I can only imagine the deviled eggs served up years ago by my Great Grandmother in a time long gone where the only thing that remains is the legacy of family recipes and serving pieces such as this.  I hope she would approve of my spin on these eggs (wink).


Sour Cream and Chive Deviled Eggs

SERVES 8-10 PrintDownload



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2 Responses to Southern Sundays: Sour Cream and Chive Deviled Eggs

  1. Rhonda Walker in Reno, NV April 8, 2017 at 3:40 pm #

    Trying your recipe right now. Your serving dish is truly spectacular and such a special heirloom to have and share with others.

    • Jennifer Glover April 13, 2017 at 6:42 pm #

      Thank you so much! Having items such as this are very special. Family heirlooms seem to be far and few between these days.:) I hope the Deviled Eggs turned out great.

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