Small Batch Loaded Deviled Eggs
These loaded deviled eggs are made with creamy yolks mixed with sour cream, cheddar cheese, crispy bacon, and green onions. They’re a flavorful twist on the classic and perfect for a small gathering or snack.
Servings: 6 deviled eggs
Equipment
Ingredients
- 3 large eggs
- ¼ cup sour cream
- ⅛ teaspoon garlic powder
- ⅛ teaspoon salt
- 2 strips bacon -cooked and crumbled
- 2 tablespoons shredded cheddar cheese
- 1 tablespoon chopped green onions
Instructions
- Place eggs in a small pot and cover with cold water by 1 inch.
- Bring to a boil over high heat. Once boiling, turn off the heat, cover, and let sit for 12 minutes.
- Transfer eggs to a bowl of ice water and cool for 5 minutes.
- Peel the eggs and slice in half lengthwise.
- Remove yolks and place them in a bowl. Set the whites aside.
- Mash yolks with a fork, then mix in sour cream, garlic powder, and salt.
- Fold in half the bacon, ½ tablespoon green onions, and 1 tablespoon shredded cheese.
- Spoon the filling into the egg whites.
- Top with remaining sour cream, bacon, green onions, and cheese.For the best flavor and texture, refrigerate the deviled eggs for at least 1 hour before serving.
Notes
- Peel under running water: It helps loosen the shell and makes peeling easier.
- Taste and adjust the filling: Add more salt, sour cream, or cheese as needed.
- For cleaner presentation: Use a piping bag with a round or star tip to fill the egg whites.
Nutrition
Serving: 1egg | Calories: 83kcal | Carbohydrates: 1g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 105mg | Sodium: 151mg | Potassium: 66mg | Fiber: 0.03g | Sugar: 0.5g | Vitamin A: 236IU | Vitamin C: 0.3mg | Calcium: 45mg | Iron: 0.5mg
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