“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
- 1/4 c sour cream
- 2 Tab mayonnaise
- 1 Tab ranch dressing, or to taste
- 1 1/2 tsp Dijon mustard
- 1/2 tsp garlic powder
- 1/2 pinch onion powder
- 1/8 tsp lemon pepper seasoning
- 1 Tab bacon bits, or to taste
- 1 c finely shredded sharp Cheddar cheese
- 1/4 tsp paprika, or as needed
Directions:
- 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 the boiling water and fill pot with cold water.
- After 2 to 3 minutes, pour off water and replace with more cold water.
- Repeat until eggs are fully chilled, 10 to 15 minutes.
- Peel eggs.
- Heat vegetable oil in a small skillet over medium heat and cook and stir onion until translucent, about 5 minutes.
- Remove from heat and let cool.
- Slice eggs in half lengthwise.
- 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 bacon bits and Cheddar cheese.
- Generously fill egg halves with filling.
- Sprinkle each deviled egg with paprika.
- Refrigerate until chilled before serving.
Source: Allrecipes.com, Recipe By:mommyof3
