Sour Cream and Onion Deviled Eggs

Step 1

Bring a large pot of water to a boil. Fill a large bowl with ice water. Using a slotted spoon, gently lower the eggs into the boiling water. Reduce the heat, cover and simmer for 10 minutes. Remove the eggs with the slotted spoon to the bowl of ice water; let cool completely, about 10 minutes.

Step 2

Peel the eggs, cut in half lengthwise, and scoop out the yolks into a large bowl. Add the mayonnaise, sour cream, mustard, vinegar, onion powder, garlic powder, salt, and pepper, and mash with a fork until smooth. Fold in the chives.

Step 3

Scoop the filling into a zip-top bag and snip a corner. Pipe the filling into the egg whites. Sprinkle with paprika and garnish with chives and potato chips.