By Linda Arceo
Is it really a true summer cookout without deviled eggs? Loved by many, deviled eggs are a tried-and-true crowd favorite. This bite-sized appetizer combines that old-school nostalgia with big-time flavor for a summer recipe that is perfect for your next potluck picnic or barbecue.
Loaded Deviled Eggs
Prep Time: 10 mins | Cook Time: 10 mins
Ingredients
- 6 eggs
- 1/3 cup, ranch dressing
- 1 green onion, chopped
- 1/2 fresh jalapeño pepper, finely chopped and deseeded
- 3 TBS shredded cheddar cheese
- 2 TBS crumbled bacon
- salt and pepper to taste
Instructions
Hard boil the eggs. Allow to cool. Peel the eggs and cut them in half lengthwise.
To prepare the filling, carefully scoop the egg yolks out with a spoon into a medium-sized bowl. Add the ranch dressing mustard, onion, cheese and bacon to the bowl. Add most of the jalapeño pepper, reserving just a small amount to garnish the top of the eggs. Mix the ingredients together.
Arrange the egg whites on a platter. Transfer the egg mixture to a resealable bag, snip the corner, and pipe the filling into each egg white half until fully loaded. Garnish the top of each filled egg with some chopped jalapeño pepper.
Tips for Making and Eating These Deviled Eggs
You can make these eggs up to 24 hours in advance.
The egg filling can be made up to two days in advance and stored in an air-tight container until you are ready to assemble the deviled eggs.
You can use a pastry bag to fill the eggs or use a resealable plastic bag with the corner cut.
Once the eggs are assembled, they should be kept cool.
This recipe can be doubled for a crowd.
Other Ways to Prepare Deviled Eggs
If you’re looking for even more ways to prepare and enjoy deviled eggs all summer long, here are a few more filling ideas and flavor combinations.
Hummus: Mash the yolks with 1/3 cup hummus and the juice of 1/2 lemon. Season with salt and pepper. Fill the egg whites. Top with sliced kalamata olives and chopped parsley to garnish.
Salsa: Mash the yolks with 1/3 cup salsa and the juice of 1/2 lime. Season with salt and pepper. Fill the egg whites. Top with chopped cilantro and crumbled tortilla chips to garnish.
Guacamole: Mash the yolks with 1/3 cup prepared guacamole and the juice of 1/2 lime. Season with salt and pepper. Fill the egg whites. Top with chopped cilantro and thinly sliced red onion to garnish.
Buffalo: Mash the yolks with 1/3 cup buffalo sauce. Season with salt and pepper. Fill the egg whites. Top with crumbled blue cheese and finely chopped celery.
Wasabi: Mash the yolks with 1/3 cup mayonnaise and 4 teaspoons wasabi paste. Spoon into the egg whites; top with chopped pickled ginger and sesame seeds.
Linda Arceo is the owner and content creator behind the food, drink and travel blog Giggles, Gobbles and Gulps. Linda is a digital influencer and freelance writer focusing on food, travel, lifestyle and culinary tourism. Linda’s blog can be found at www.gigglesgobblesandgulps.com and you can follow her on Instagram at @GigGobGulp.
