BBQ Potato Chip Deviled Eggs
We put the Kinder's twist on your classic Deviled Egg recipe. The classic, creamy filling is topped off with BBQ Potato Chips for a smoky, salty crunch that makes them next-level snackable. Creamy, crispy, and seriously hard to stop eating. Perfect for parties…or just because you felt like making something fun.
Ingredients
12 Large Eggs, hard boiled and peeled
1 Tbsp White Distilled Vinegar
3 Tbsp Sour Cream
1 Tbsp Dijon or Yellow Mustard
2 Tbsp Mayonnaise
¼ tsp Kosher Salt
¼ tsp Sugar
¼ tsp Kinder’s Louisian Heat Wing Sauce or your favorite hot sauce
1 Garlic clove, minced or microplaned
Zest of ½ a lemon
¼ cup Crushed BBQ Potato Chips
Instructions
Cut each hardboiled egg in half lengthwise. Pop out the yolks by gently holding an egg half and pressing lightly on the underside of the egg white. Let the yolks fall into a mixing bowl.
Arrange the empty egg whites, cut side up, on a tray lined with a paper towel to absorb any excess moisture and keep them dry for filling.
Combine vinegar, sour cream, mustard, mayonnaise, salt, sugar, hot sauce, garlic, and lemon zest with the yolks using a fork to break up the egg yolks. Stir to combine; the mixture will be a bit chunky.
Using a spoon, fill the egg whites with the yolk filling.
Sprinkle crushed BBQ potato chips over top of the eggs and serve right away.
