Fully Loaded Deviled Eggs

Fully Loaded Deviled Eggs

Made  times
mommyof3 3

"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)."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


2 h 25 m servings 76 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 76 kcal
  • 4%
  • Fat:
  • 6 g
  • 9%
  • Carbs:
  • 0.8g
  • < 1%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 100 mg
  • 33%
  • Sodium:
  • 98 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


Most helpful
Most positive
Least positive

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 garl...

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 fla...

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!!!

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 s...

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 stov...

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 c...

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

I made these for a BBQ. Very tasty ! Didn't add the onion, but were great without them. Didn't last long! Making them again tonight!

YUM. This recipe is absolutely fantastic. I omitted the onions for taste but kept the onion power. Wonderful!

Other stories that may interest you