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Fully Loaded Deviled Eggs
Fully Loaded Deviled Eggs
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
150 minutes
Cheesy bacon deviled eggs with tangy sour cream - perfect for snacking or a light bite!
Ingredients:
  • 12 eggs
  • 1 teaspoon vegetable oil
  • 1 small onion, chopped
  • 0.25 cup sour cream
  • 2 tablespoons mayonnaise
  • 1 tablespoon ranch dressing, or to taste
  • 1.5 teaspoons Dijon mustard
  • 0.5 teaspoon garlic powder
  • 0.5 pinch onion powder
  • 0.125 teaspoon lemon pepper seasoning
  • 1 tablespoon bacon bits, or to taste
  • 1 cup finely shredded sharp Cheddar cheese
  • 0.25 teaspoon paprika, or as needed
Instructions:
  • In a large pot, gently add eggs and cover with lightly salted water. Bring to a boil, then reduce heat to medium and simmer eggs for 10 to 12 minutes.
  • After draining the boiling water, immerse the eggs in a pot filled with cold water for 2 minutes. Discard the water and refill the pot with fresh cold water. Repeat this process until the eggs are completely chilled, which should take 10 to 15 minutes. Peel and set aside the eggs.
  • In a small skillet, warm vegetable oil over medium heat. Sauté the onion until translucent, stirring occasionally, for about 5 minutes. Remove from heat and allow it to cool.
  • Slice hard-boiled eggs in half lengthwise, gently scoop out the yolks into a bowl, and place the empty egg white halves on a plate.
  • Mix egg yolks with a fork, then add sour cream, mayonnaise, ranch dressing, Dijon mustard, garlic powder, onion powder, and lemon pepper seasoning until smooth. Fold in sautéed onions, bacon bits, and Cheddar cheese.
  • Fill egg halves generously with the delicious filling, then sprinkle each deviled egg with a touch of flavorful paprika. Chill in the refrigerator until perfectly chilled before serving.

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