Name: Loaded Deviled Eggs (Creamy, Loaded Party Favorite)
Ingredients: 12 large eggs; ½ cup mayonnaise; 1 teaspoon Dijon mustard; ½ teaspoon garlic powder; Salt and black pepper, to taste; ½ cup cooked bacon, finely crumbled; ½ cup shredded cheddar cheese; 2 tablespoons sour cream; 2 tablespoons green onions, finely sliced; Paprika, for garnish

Ingredients

Scale

12 large eggs
½ cup mayonnaise
1 teaspoon Dijon mustard
½ teaspoon garlic powder
Salt and black pepper, to taste

Loaded Toppings

½ cup cooked bacon, finely crumbled
½ cup shredded cheddar cheese
2 tablespoons sour cream
2 tablespoons green onions, finely sliced
Paprika, for garnish

Instructions

Step 1: Boil the Eggs

Place eggs in a single layer in a saucepan and cover with water. Bring to a boil over medium-high heat. Once boiling, cover, remove from heat, and let sit for 10–12 minutes. Transfer eggs to an ice bath to cool completely.

Step 2: Peel and Halve

Once cooled, peel the eggs carefully. Slice each egg in half lengthwise and gently remove the yolks, placing them in a mixing bowl. Arrange the egg whites on a serving tray.

Step 3: Make the Filling

Mash the egg yolks until smooth. Add mayonnaise, Dijon mustard, garlic powder, salt, and black pepper. Mix until creamy and well combined. Fold in sour cream for extra richness.

Step 4: Load the Filling

Stir in half of the crumbled bacon, half of the shredded cheese, and half of the green onions into the yolk mixture. Mix gently to distribute evenly.

Step 5: Fill and Garnish

Spoon or pipe the filling into the egg whites. Top each deviled egg with remaining bacon, cheese, green onions, and a light sprinkle of paprika.

Notes

Use older eggs—they peel more easily than fresh eggs.
Fully cool eggs before peeling to avoid tearing the whites.
Pipe filling for a cleaner, more professional look.

Chill before serving to enhance flavor and texture.