Loaded Deviled Eggs Recipes

LOADED DEVILED EGGS RECIPE BY TASTY

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!

" LOADED " DEVILED EGGS

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.

FULLY LOADED DEVILED EGGS

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.

LOADED DEVILED EGGS RECIPE

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.

LOADED DEVILED EGGS

Steps:

• Fill a medium saucepan with water to a depth of 1 inch. Fit saucepan with steamer basket, and bring water to a boil over medium-high. Add eggs to basket; cover and steam 13 to 14 minutes.
• Remove eggs from pan, and transfer to an ice bath. Peel.
• Cook bacon in a medium skillet over medium until crisp, about 5 minutes, stirring often. Transfer to a paper towel-lined plate.
• Cut hard-cooked eggs in half lengthwise, and scoop out yolks into a medium bowl. Add sour cream, salt, pepper, garlic powder, and onion powder to yolks; stir until mixture is fully combined and smooth.
• Spoon yolk mixture into a zip-top plastic bag, and cut off ½-inch from one of the corners. Pipe yolk mixture evenly into the cavity of each egg white half.
• Place egg halves on a serving platter, and sprinkle evenly with cooked bacon, chips, Cheddar, and chives. Serve chilled or at room temperature.