Loaded Deviled Eggs Recipe

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Loaded Deviled Eggs

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!

☆☆☆☆☆ 0 votes
20 Min
No-Cook or Other


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


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!

About this Recipe

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