Fully loaded deviled eggs –Hey y’all! Today I’m droppin’ a real treat for your next gathering – Fully Loaded Deviled Eggs! These flavor-packed bites are sure to take your appetizer game to a whole new level. Whether it’s a family BBQ, a potluck, or just because you’re feelin’ fancy on a Tuesday, these deviled eggs ain’t just a side dish; they’re the star of the show! Let’s get into it!
Fully Loaded Deviled Eggs
These ain’t your grandma’s deviled eggs! Nope! We’re kickin’ it up a notch with some bold flavors and extra ingredients that’ll make ’em unforgettable. So, grab your apron and let’s whip up some kitchen magic!
Ingredients:
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon mustard (Dijon or yellow, your choice!)
- 1/4 cup crumbled bacon
- 1/4 cup diced green onions
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- Paprika for garnish
Instructions:
- Start by hard boiling those eggs. Place them in a pot and cover them with water. Bring that water to a boil, then cover and remove from heat. Let them sit for about 12-15 minutes.
- Once they’re done, run them under cold water to cool them off. Peel those eggs carefully.
- Cut the eggs in half and scoop out the yolks into a mixing bowl. Set the egg whites aside on a plate.
- Add in the mayonnaise, mustard, crumbled bacon, diced green onions, garlic powder, and a pinch of salt and pepper to the egg yolks. Mix everything until it’s smooth and creamy.
- Now, it’s time to fill those egg whites! You can spoon the mixture in or use a piping bag if you wanna get fancy!
- Sprinkle a little paprika on top for that pop of color and flavor. You can add extra bacon or green onions for garnish if you like!
- Cover and refrigerate for about 30 minutes to let those flavors meld. Then serve them cold!
And there you have it! Fully Loaded Deviled Eggs that’ll have everyone comin’ back for seconds. Trust me, you won’t have any leftovers with this crowd-pleaser around. Enjoy, and happy cooking!