Loaded Deviled Eggs

 

 

 

 

 

 

 

 

Ingredients:

6 large eggs

3 tablespoons mayonnaise

1 teaspoon yellow mustard (or Dijon)

2 tablespoons sour cream

2 tablespoons shredded cheddar cheese

2 tablespoons cooked bacon, crumbled

1 tablespoon chopped green onions or chives

Salt and pepper, to taste

Optional garnish: extra bacon bits, cheese, and green onions

 

‍ Instructions:

1. Boil the eggs:
Place eggs in a pot and cover with cold water. Bring to a boil, then cover and remove from heat. Let sit 10–12 minutes.

2. Cool and peel:
Drain, run under cold water, and peel the eggs once cooled.

3. Prepare the filling:
Slice eggs in half lengthwise and remove yolks into a small bowl.
Mash the yolks with a fork. Add mayonnaise, mustard, sour cream, cheddar cheese, bacon, green onions, salt, and pepper. Mix until creamy.

4. Fill the eggs:
Spoon or pipe the mixture back into the egg white halves.

5. Top it off:
Garnish with extra bacon crumbles, shredded cheese, and a sprinkle of chives or green onions.