Fully Loaded Deviled Eggs
I’ll admit it: I’m a sucker for deviled eggs. There’s something about that creamy, tangy filling that just makes my taste buds happy. And this recipe for Fully Loaded Deviled Eggs takes things to a whole new level.
The star of the show is the bacon bits, which add a delicious salty flavor and crunch to the eggs. But the real MVPs are the shredded Cheddar cheese and the Ranch dressing, both of which give the filling a rich, decadent texture.
These eggs are perfect for a party, or just as a tasty snack on a quiet afternoon. No matter when you eat them, though, you’re sure to love them!
Fully Loaded Deviled Eggs - Food, But Simple
Deviled eggs are a classic appetizer that are always a hit at parties. And these fully loaded deviled eggs take them to the next level!
Type: Appetizer
Cuisine: American
Recipe Yield: 24
Preparation Time: PT15M
Cooking Time: PT15M
Total Time: PT30M
Recipe Ingredients:
- 12 eggs
- 1 teaspoon vegetable oil
- 1 small onion, chopped
- ¼ cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon ranch dressing
- 1 ½ teaspoons Dijon mustard
- ½ teaspoon garlic powder
- ½ pinch onion powder
- ⅛ teaspoon lemon pepper seasoning
- 2 tablespoons bacon bits
- 1 cup finely shredded sharp Cheddar cheese
- ¼ teaspoon paprika
Recipe Instructions: In a large saucepan over medium heat, bring water to a boil. Add eggs and cook for about 12 minutes. Remove from heat and let cool before peeling.Cut eggs in half lengthwise and remove yolks. In a medium bowl, mash yolks with a fork or an electric mixer. Mix in vegetable oil, onion, sour cream, mayonnaise, ranch dressing, Dijon mustard, garlic powder, onion powder and lemon pepper seasoning. Mix in bacon bits and ¾ cup of the shredded Cheddar cheese.Spoon or pipe yolk mixture into egg white halves. Sprinkle with remaining cheese and paprika. Serve immediately or cover and refrigerate until ready to serve.
Tips for Making Fully Loaded Deviled Eggs
To make perfect hard-boiled eggs, place them in a saucepan and cover with cold water. Bring the water to a boil, then remove from heat and let the eggs sit in the hot water for 12 minutes. Drain and place in a bowl of ice water to stop the cooking process.
For extra flavorful deviled eggs, try using smoked paprika in place of the regular paprika.
If you want to save some time, you can cook the eggs the day before and assemble the deviled eggs just before serving.
These fully loaded deviled eggs are best served cold, so be sure to refrigerate them until ready to serve.
