Loaded Deviled Eggs

(from saymyname’s recipe box)

Source: Paula Deen

Prep time: 15 minutes

Categories: Appetizers, Deviled Eggs, Paula Deen


  • 12 large eggs, hard-boiled and peeled
  • 1/4 cup shredded cheddar cheese
  • 1/4 cup mayonnaise
  • 3 tablespoons sour cream
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 3 slices bacon, cooked and crumbled
  • 1/4 cup sliced green onion


  1. Cut eggs in half lengthwise; remove yolks and place in a small bowl.

  2. Mash yolks with a fork; add cheese, mayonnaise, sour cream, salt, and pepper; stirring until smooth.

  3. Fill egg whites with yolk mixture.

  4. Top with crumbled bacon and green onions.

  5. Eggs can be stuffed up to 1 day ahead and stored, covered, in refrigerator; top with bacon and green onion just before serving.

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