Fully Loaded Deviled Eggs Recipe - Allrecipes.com
Fully Loaded Deviled Eggs Recipe
  • READY IN ABOUT hrs

Fully Loaded Deviled Eggs

Recipe by  

"My children and husband go nuts over these. I made them for a potluck at work and have been asked for them ever since. (If you can keep people out of them, you're doing better than I ever could.) The time that I spend prepping this depends on how fast you shell your eggs. I have two girls so we knock this out in about 30 minutes (minus cooking time)."

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Ingredients Edit and Save

Original recipe makes 24 deviled egg halves Change Servings
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  • PREP

    15 mins
  • COOK

    10 mins
  • READY IN

    2 hrs 25 mins

Directions

  1. 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.
  2. 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.
  3. 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 bacon bits and Cheddar cheese.
  4. Generously fill egg halves with filling and sprinkle each deviled egg with paprika. Refrigerate until chilled before serving.
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Reviews More Reviews

Feb 16, 2013

Instead of sauteing the onion in vegetable oil, I used butter. The recipe didn't specify which kind of onion I should use, I used four large green onions. I threw in a clove of fresh minced garlic in with the onion when I sauteed it. I used a homemade dry ranch dressing mix, increased the bacon bits a bit and added a touch of Frank's Hot Sauce. The boys LOVED these deviled eggs--they ate every single one.

 
Aug 12, 2012

SOOOOO GOOD! I liked the cooked onion in this, though I didn't see in the directions about adding it in w/ the other ingredients, but I assume that you were supposed to, so I did, lol. Great flavor...will be making these again~YUM! Thanks for sharing. :)

 

15 Ratings

Aug 31, 2014

These are just amazing. I was concerned about the onions, so made less than a dozen eggs, but will be doing the rest of them shortly. These are "slap yo' momma" good!!!

 
Aug 14, 2014

These are delicious!! I omit the onions and bake my eggs in a muffin tin at 325 degrees for 30 minutes (turn after 15 mins to avoid harmless brown spots) rather than boiling in water on the stove. It is easy and still yummy! Thanks for the recipe!

 
Dec 15, 2014

My family and guests all loved these. I will definitely make again.

 
Feb 01, 2015

My husband doesn't like Deviled Eggs but loved these! I was taking them to a Super Bowl Party and he said he was going to tell everyone they were Alligator eggs and was horrible. That way he could eat more. Was out of fresh onion so I used some dehydrated onions. Just soaked them in some water. Squeezed out the moisture and add them to the mixture. Worked fine. Thanks for sharing!

 
Jan 31, 2015

2 thumbs up! I had never made deviled eggs before and didn't want to start out with just a basic mayo and mustard recipe so decided to give this a try. It's amazing! I cut the recipe down to 8 servings because I wanted to try it first and it's definitely a keeper. I didn't add any cheese because my husband doesn't care for it but everything else was to the T.

 
Apr 05, 2015

Great change to our regular deviled eggs! To make it a bit on the light side I used fat free sour cream, 2% cheese, olive oil mayo and sautéed the onions with only a few drops of EVOO. I also reduced the amount of cheese and increased the sour cream for a creamier filling. An added tablespoon of sweet pickle relish gave it that 'tang' that we love too! Awesome recipe...thanks for sharing mommyof3!

 

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Nutrition

  • Calories
  • 76 kcal
  • 4%
  • Carbohydrates
  • 0.8 g
  • < 1%
  • Cholesterol
  • 113 mg
  • 38%
  • Fat
  • 6 g
  • 9%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 4.6 g
  • 9%
  • Sodium
  • 98 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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