Fully Loaded Deviled Eggs
Serves: 2
Lelia Marks
1 January 1970
Based on User reviews:
47
Spice
54
Sweetness
64
Sourness
48
mins
Prep time (avg)
3.5
Difficulty
Ingredients:
12
Eggs1 tsp
Vegetable Oil1 small
Onion (chopped)1 cup
Sour Cream2 tbsps
Mayonnaise1 tbsp
Ranch Dressing (to taste)1.5 tsps
Dijon Mustard1 tsp
Garlic Powder1 pinch
Onion Powder1 tsp
Lemon Pepper Seasoning1 tbsp
Bacon Bits (to taste)1 tsp
Paprika (or as needed)Directions:
1
Place eggs into a large pot and cover with lightly salted water
2
Bring to a boil and reduce heat to medium; boil eggs for 10 to 12 minutes
3
Drain the boiling water and fill pot with cold water
4
After 2 to 3 minutes, pour off water and replace with more cold water
5
Repeat until eggs are fully chilled, 10 to 15 minutes
6
Peel eggs
7
Heat vegetable oil in a small skillet over medium heat and cook and stir onion until translucent, about 5 minutes
8
Remove from heat and let cool
9
Slice eggs in half lengthwise and scoop yolks into a bowl; transfer egg white halves to a plate
10
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
11
Stir in bacon bits and Cheddar cheese
12
Generously fill egg halves with filling and sprinkle each deviled egg with paprika
13
Refrigerate until chilled before serving