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Fully Loaded Deviled Eggs

My children and husband go nuts over these deviled eggs with sour cream. I made them for a potluck at work and have been asked for them ever since. (If you can keep people away from them, you're doing better than I ever could.) The time 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).
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 2 hours 30 minutes
Course lunch/dinner
Cuisine Italian
Servings 24 people
Calories 1768 kcal

Equipment

  • 1 Large Pot For boiling eggs.
  • 1 Small skillet For sautéing onions.
  • 1 Mixing Bowl For preparing the yolk filling.
  • 1 Fork For mashing egg yolks.
  • 1 Piping Bag Optional, for professional presentation.

Ingredients
  

Main

  • 12 eggs
  • 1 teaspoon vegetable oil
  • 1 small onion chopped
  • ¼ cup sour cream
  • 2 tablespoons mayonnaise
  • 1 tablespoon ranch dressing or to taste
  • 1 ½ teaspoons Dijon mustard
  • ½ teaspoon garlic powder
  • ½ pinch onion powder
  • ⅛ teaspoon lemon pepper seasoning
  • 1 tablespoon bacon bits or to taste
  • 1 cup finely shredded sharp Cheddar cheese
  • ¼ teaspoon paprika or as needed

Instructions
 

  • 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 boiling water and fill the pot with cold water. Let eggs sit in cold water for 2 minutes, then pour off water and replace with more cold water. Repeat until eggs are thoroughly chilled, 10 to 15 minutes. Peel eggs; set aside.
  • Heat vegetable oil in a small skillet over medium heat; 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 sautéed onions, bacon bits, and Cheddar cheese.
  • Generously fill egg halves with filling and sprinkle each deviled egg with paprika. Refrigerate until chilled before serving. France C

Notes

Achieving perfectly cooked, easy-to-peel hard-boiled eggs is paramount; start them in cold, salted water and immediately transfer to an ice bath after cooking to halt the process and prevent the greenish ring. For the onion, consider caramelizing it slightly longer for a deeper, sweeter flavor, or if you prefer a sharper bite, finely mince and rinse a small amount of raw onion to incorporate. Ensure the yolk mixture is exceptionally smooth before incorporating other ingredients, perhaps pushing it through a fine-mesh sieve for a silky texture. Always taste and adjust seasonings, including salt, pepper, and a touch more acid (like fresh lemon juice) to balance the richness. For a polished presentation, use a piping bag with a star tip to fill the egg whites, and garnish with additional bacon bits, finely chopped chives, or a dusting of smoked paprika.