Loaded Deviled Eggs (Creamy, Loaded Party Favorite)

Ingredients

12 large eggs

½ cup mayonnaise

1 teaspoon Dijon mustard

½ teaspoon garlic powder

Salt and black pepper, to taste

Loaded Toppings
½ cup cooked bacon, finely crumbled

½ cup shredded cheddar cheese

2 tablespoons sour cream

2 tablespoons green onions, finely sliced

Paprika, for garnish

Instructions
Step 1: Boil the Eggs
Place eggs in a single layer in a saucepan and cover with water. Bring to a boil over medium-high heat. Once boiling, cover, remove from heat, and let sit for 10–12 minutes. Transfer eggs to an ice bath to cool completely.

Step 2: Peel and Halve
Once cooled, peel the eggs carefully. Slice each egg in half lengthwise and gently remove the yolks, placing them in a mixing bowl. Arrange the egg whites on a serving tray.

Step 3: Make the Filling
Mash the egg yolks until smooth. Add mayonnaise, Dijon mustard, garlic powder, salt, and black pepper. Mix until creamy and well combined. Fold in sour cream for extra richness.

Step 4: Load the Filling
Stir in half of the crumbled bacon, half of the shredded cheese, and half of the green onions into the yolk mixture. Mix gently to distribute evenly.

Step 5: Fill and Garnish

Spoon or pipe the filling into the egg whites. Top each deviled egg with remaining bacon, cheese, green onions, and a light sprinkle of paprika.