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).
Original recipe makes 24 deviled egg halves
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
2 hrs 25 mins
- 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.
Calories: 76 kcal
Carbohydrates: 0.8 g
Cholesterol: 113 mg
Fat: 6 g
Fiber: 0.1 g
Protein: 4.6 g
Sodium: 98 mg