Description
My children and husband go nuts over these. I made them for a potluck at work and have been asked for them ever since. (If you can keep people out of them, you’re doing better than I ever could.) The time that I spend prepping this depends on how fast you shell your eggs. I have two girls so we knock this out in about 30 minutes (minus cooking time).
Ingredients
- 12 eggs
- 1 teaspoon vegetable oil
- 1 small onion, chopped
- ¼ cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon ranch dressing, or to taste
- 1 ½ teaspoons Dijon mustard
- ½ teaspoon garlic powder
- ½ pinch onion powder
- ⅛ teaspoon lemon pepper seasoning
- 1 tablespoon bacon bits, or to taste
- 1 cup finely shredded sharp Cheddar cheese
- ¼ teaspoon paprika, or as needed
Instructions
- Place eggs into a large pot and cover with lightly salted water. Bring to a boil and reduce heat to medium; boil eggs for 10 to 12 minutes.
- Drain boiling water and fill the pot with cold water. Let eggs sit in cold water for 2 minutes
- then pour off water and replace with more cold water. Repeat until eggs are thoroughly chilled
- 10 to 15 minutes. Peel eggs; set aside.
- Heat vegetable oil in a small skillet over medium heat; cook and stir onion until translucent
- about 5 minutes. Remove from heat and let cool.
- Slice eggs in half lengthwise and scoop yolks into a bowl; transfer egg white halves to a plate.
- Mash egg yolks with a fork; stir in sour cream
- mayonnaise
- ranch dressing
- Dijon mustard
- garlic powder
- onion powder
- and lemon pepper seasoning until yolk mixture is smooth. Stir in sautéed onions
- bacon bits
- and Cheddar cheese.
- Generously fill egg halves with filling and sprinkle each deviled egg with paprika. Refrigerate until chilled before serving.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 2 hrs 25 mins
Servings: 24