Fully Loaded Deviled Eggs
These Fully Loaded Deviled Eggs are a fun, flavorful twist on the classic party appetizer. With a creamy filling made from sour cream, ranch, Dijon mustard, and sharp cheddar cheese, plus smoky bacon bits and sautéed onions, these deviled eggs are anything but ordinary.
Perfect for potlucks, holiday spreads, or game-day snacks, they’re rich, tangy, and completely irresistible. Just be warned: they disappear fast!
- Yield: 24 halves (12 whole eggs)
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Chill Time: 2 hours
- Total Time: 2 hours 30 minutes
- Method: Stovetop + Assembling
Ingredients:
- 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, for garnish)
Instructions:
- Boil eggs: Place eggs in a large pot, cover with lightly salted water, and bring to a boil. Reduce heat to medium and boil for 10–12 minutes.
- Cool and peel: Drain hot water and cover eggs with cold water. Repeat until eggs are fully cooled, about 10–15 minutes. Peel and set aside.
- Cook onions: Heat vegetable oil in a skillet over medium heat. Sauté chopped onion until translucent, about 5 minutes. Let cool.
- Prepare filling: Slice eggs in half lengthwise. Remove yolks and place them in a bowl. Arrange egg whites on a serving plate. Mash yolks with a fork, then stir in sour cream, mayonnaise, ranch dressing, Dijon mustard, garlic powder, onion powder, and lemon pepper until smooth.
- Add mix-ins: Stir in cooled onions, bacon bits, and cheddar cheese.
- Assemble: Generously fill egg whites with the yolk mixture. Sprinkle with paprika.
- Chill and serve: Refrigerate until ready to serve, at least 2 hours for best flavor.
Chef Tips & Variations:
- Spicy kick: Add a dash of hot sauce or cayenne pepper to the filling.
- Lighter option: Use Greek yogurt instead of sour cream.
- Make ahead: Prepare filling up to 1 day in advance and pipe into eggs before serving.
- Extra crunch: Top with crispy fried onions or extra bacon bits.
- Party idea: Garnish with fresh chives or parsley for color.