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loaded deviled eggs

allest2 avatar
Recipe by
Stephanie Hetrick
@allest2
Green RIdge, MO

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!

yield 12 -18
prep time 20 Min
method No-Cook or Other

Ingredients For loaded deviled eggs

  • 12-18 lg
    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
    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!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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