Loaded Deviled Eggs Recipes

Steps:

• Place eggs into a large pot and cover with lightly salted water. Bring to a boil and reduce heat to medium; boil eggs for 10 to 12 minutes. Drain the boiling water and fill pot with cold water. After 2 to 3 minutes, pour off water and replace with more cold water. Repeat until eggs are fully chilled, 10 to 15 minutes. Peel eggs.
• Heat vegetable oil in a small skillet over medium heat and cook and stir onion until translucent, about 5 minutes. Remove from heat and let cool.
• Slice eggs in half lengthwise and scoop yolks into a bowl; transfer egg white halves to a plate. Mash egg yolks with a fork; stir in sour cream, mayonnaise, ranch dressing, Dijon mustard, garlic powder, onion powder, and lemon pepper seasoning until yolk mixture is smooth. Stir in sauteed onions, bacon bits and Cheddar cheese.
• Generously fill egg halves with filling and sprinkle each deviled egg with paprika. Refrigerate until chilled before serving.

Steps:

• Place the eggs in a pot and fill with cold water until the eggs are just covered. Bring the pot to a boil, then cover, remove from heat, and let sit for about 12 minutes.
• Transfer the eggs to a bowl of ice water for about 3 minutes, then peel them and cut them in half. Transfer the egg yolks to a bowl, and set the cooked egg whites aside.
• Mix the sour cream, bacon, chives, cheddar cheese, salt, and pepper with the yolks and transfer to a piping bag. (Alternatively, use a zip-top bag with a corner cut off.)
• Pipe the mixture into the eggs, garnish with the bacon and chives, and serve chilled.
• Enjoy!

Steps:

• Transfer egg yolks from halves to mixing bowl & combine with remaining ingredients.
• Add the sour cream or buttermilk last & use more as needed to reach desired smoothness.
• Spoon yolk mixture into halves. The bulk will have grown substantially, so pile it high & "dust" with a sprinkle of paprika.

Steps:

• Cut eggs in half lengthwise; remove yolks and place in a small bowl.
• Mash yolks with a fork; add cheese, mayonnaise, sour cream, salt, and pepper; stirring until smooth.
• Fill egg whites with yolk mixture.
• Top with crumbled bacon and green onions.
• Eggs can be stuffed up to 1 day ahead and stored, covered, in refrigerator; top with bacon and green onion just before serving.

Steps:

• Peel and halve the hard boiled eggs.
• Remove egg yolks from egg halves and place in a mixing bowl. Mash the egg yolks with a fork.
• Add in bacon, chives, vinegar, mustard, cheese, garlic powder, salt, and pepper.
• Add the sour cream last and use more as needed to reach desired smoothness.
• Spoon yolk mixture back into egg halves.
• The bulk will have grown substantially, so pile it high.
• Sprinkle paprika on the tops of the eggs.