Loaded Deviled Eggs

Loaded Deviled Eggs Recipe

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Stephanie Hetrick


Over the years I've tried many deviled egg recipes then one day I took my favorite part of one and added it to my favorite part of others and this is what I got!


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20 Min
No-Cook or Other


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12-18 large
hard boiled eggs & yolks separated
1 tsp
apple cider vinegar
3 Tbsp
bacon bits, real
1 tsp
basil, chives & parsley
2 pinch
garlic powder
1/8 tsp
garlic salt
1/4 c
mayonnaise, fat-free
2 Tbsp
mustard, spicy brown
2 Tbsp
yellow mustard
1 Tbsp
pickle relish, sweet
1/3 c
ricotta cheese, low-fat
2 Tbsp
sour cream, fat-free
1/3 c
yogurt, low-fat, plain
2 Tbsp
worcestershire sauce
1 dash(es)
paprika, sweet mild to garnish each

How to Make Loaded Deviled Eggs


  • 1Hard boil eggs. Peel & rinse eggs. Cut each egg long side in half with sharp knife. Place egg white halves on plate and put egg yolk halves in mixing bowl.
  • 2Add all ingredients except paprika for garnish to the mixing bowl and run on low for 2-4 minutes until all egg yolks are broken up and ingredients are mixed well.
  • 3Place egg yolk mixture in a baggie. Let out the air and cut a small corner from the baggie. Pipe the yolk mixture into your egg white halves like icing on a cupcake. Sprinkle with a dash of paprika for garnishment.
  • 4Refrigerate prepared deviled eggs for a minimum of 2 hours, best if refrigerated over night for best flavor. Enjoy!

Printable Recipe Card

About Loaded Deviled Eggs

Course/Dish: Other Appetizers
Main Ingredient: Eggs
Regional Style: American
Other Tag: Quick & Easy
Hashtag: #Deviled eggs

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