loaded deviled eggs
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!
No Image
prep time
20 Min
cook time
method
No-Cook or Other
yield
12-18 serving(s)
Ingredients
- 12-18 large hard boiled eggs & yolks separated
- 1 teaspoon apple cider vinegar
- 3 tablespoons bacon bits, real
- 1 teaspoon basil, chives & parsley
- 2 pinches garlic powder
- 1/8 teaspoon garlic salt
- 1/4 cup mayonnaise, fat-free
- 2 tablespoons mustard, spicy brown
- 2 tablespoons yellow mustard
- 1 tablespoon pickle relish, sweet
- 1/3 cup ricotta cheese, low-fat
- 2 tablespoons sour cream, fat-free
- 1/3 cup yogurt, low-fat, plain
- 2 tablespoons worcestershire sauce
- 1 dash paprika, sweet mild to garnish each
How To Make loaded deviled eggs
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Step 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.
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Step 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.
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Step 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.
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Step 4Refrigerate prepared deviled eggs for a minimum of 2 hours, best if refrigerated over night for best flavor. Enjoy!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Appetizers
Tag:
#Quick & Easy
Keyword:
#Deviled eggs
Method:
No-Cook or Other
Culture:
American
Ingredient:
Eggs
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