Fully Loaded Deviled Eggs

Flip it!

Instead of sauteing the onion in vegetable oil, I used butter. The recipe didn’t specify which kind of onion I should use, I used four large green onions. I threw in a clove of fresh minced garlic in with the onion when I sauteed it. I used a homemade dry ranch dressing mix, increased the bacon bits a bit and added a touch of Frank’s Hot Sauce. The boys LOVED these deviled eggs–they ate every single one.

This would have been really good without the onion. Not my favorite. Will do again without the onion.

I made this recipe as an appetizer for our dinner last night and they were great! My children were pleasantly surprised by the bacon and my husband loved them. I will definitely make these again. Great recipe!

I did omit the cooked onion. This was a nice change from the same old basic recipe!

These are the best deviled eggs I’ve ever had. I decided to make these sort of spur-of-the-moment and didn’t have all of the ingredients listed. I made mine without the ranch dressing and cheddar cheese, but I don’t think it took much away from the final dish.

I’m a huge bacon lover (who isn’t?), so I finely chopped 3 pieces of bacon and mixed it into the filling. I then chopped the last two pieces of bacon and used them as topping. Absolutely delicious!! There are so many ways you can tweak this recipe according to your preference. It’s a winner!

These are awesome!! I had made them to bring to thanksgiving but ended up bringing a pasta salad instead because my boyfriend loved them so much he didn’t want to share. definitely try these if you’re thinking about it!!

These were delicious and definitely my favourite deviled egg recipe now. I thought the addition of the fried onions was genius. I didn’t have any lemon pepper, only lime pepper so I used that and these eggs were still delicious!

HOW exciting to find a GREAT deviled egg recipe. I had some Rath Blackhawk John Morrell maple bacon on hand and decided to cook it on the stove. Instead of using the oil as suggested in the recipe, I used the fat from the bacon to brown the onions. I cut up the bacon in small pieces and added quite a bit to the mixture. Did not have the ranch or the onion powder in my closet so I did not add those. BUT the result was PHENOMENAL!

The maple smokey flavor of the bacon made the deviled eggs taste like a MILLION dollars! I immediately called my daughter who is a cardiologist and encouraged her to make THIS recipe. Needless to say. she was not crazy about all of the fat I had added, but I could not stop raving about these! I should have known better than to call someone who works on hearts all day long! I do remember when she visits us here in Texas from Utah, I hide all of the goodies and run to Central Market and stock up in GREEN things! Wink! Thanks EVER so much for a yummy yummy YUMMY recipe!

great recipe!! This is a keeper. I did not put in the onions as I wanted to get a taste of this recipe before committing to an onion flavor, but I will give the onions a try next time. I added a bit more sour cream for a smoother consistency (perhaps incorporating the onions would have helped with a smoother texture). I also added some dill relish. I used unsalted lemon pepper.

I loved these! I added a squirt of regular mustard because I found them a bit on the dry side. I did not measure the bacon bits but it was at least double what was called for in the recipe. Very good. Will make again.

My DH saw a recipe for loaded devil eggs and wanted to try it for Thanksgiving. So, I found your recipe. It was a big hit and not just with my DH but everyone. This is a keeper in the Whindleton household.

Made two dozen and they didn’t last long at all…way better than your basic mustard/mayo…the only thing I did differently was to dice up real bacon and fry it up making my own bacon bits instead of the baco bits….gives it the real homemade taste.


12 eggs
1 teaspoon vegetable oil
1 small onion, chopped
1/4 cup sour cream
2 tablespoons mayonnaise
1 tablespoon ranch dressing, or to taste
1 1/2 teaspoons Dijon mustard
1/2 teaspoon garlic powder
1/2 pinch onion powder
1/8 teaspoon lemon pepper seasoning
1 tablespoon bacon bits, or to taste
1 cup finely shredded sharp Cheddar cheese
1/4 teaspoon paprika, or as needed


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 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 sauteed onions, bacon bits and Cheddar cheese.
Generously fill egg halves with filling and sprinkle each deviled egg with paprika. Refrigerate until chilled before serving.