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


  1. Hard 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.
  2. Add 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.
  3. Place 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.
  4. Refrigerate 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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