- 12 eggs
- 1 teaspoon vegetable oil
- 1 small onion, chopped
- 1/4 cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon ranch dressing, or to taste
- 1 1/2 teaspoons Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 pinch onion powder
- 1/8 teaspoon lemon pepper seasoning
- 1 tablespoon bacon bits, or to taste
- 1 cup finely shredded sharp Cheddar cheese
- 1/4 teaspoon paprika, or as needed
- 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 bacon bits and Cheddar cheese.
- Generously fill egg halves with filling and sprinkle each deviled egg with paprika. Refrigerate until chilled before serving.
05/13/2018
recipepes.com
Fully Loaded Deviled Eggs, recipe
PT15M
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5
455 calories
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