Loaded Deviled Eggs, Great for holiday parties!

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories, while processed cheese is often cheaper.

bacon

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon is lower in fat, while ham is a more affordable protein option.

Preheat the oven to 425°F.

Spread 1/4 cup panko breadcrumbs on a baking sheet and toast for about 3 minutes.

Roll each boiled egg gently to crack the shell and slice it open to remove the yolks.

Place the yolks in a mixing bowl and set the egg whites aside.

Add 1/4 cup sour cream, 1/4 cup cheddar cheese, and more than 1/4 cup cooked chopped bacon to the yolks.

Reserve some bacon and cheese for garnish.

Season with salt and pepper to taste and adjust the amount of sour cream based on egg size if necessary.

Mash the yolk mixture until smooth, ensuring no large chunks remain.

Use a Ziploc bag as a piping bag to fill the egg whites with the yolk mixture.

Garnish the filled eggs with reserved bacon, cheddar cheese, and chives, ensuring visual appeal.

Keep the deviled eggs in the fridge until ready to eat.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens