Fully Loaded Deviled Eggs

Recipe View Gently place eggs into a large saucepan and cover with cool, lightly salted water. (1 minute)

Recipe View Bring to a rolling boil over high heat, then immediately reduce heat to medium to maintain a gentle simmer. Cook for 10 to 12 minutes. (12 minutes)

Recipe View Drain the boiling water and immediately plunge the eggs into an ice bath (a bowl filled with cold water and ice). Let them sit in the ice water for at least 10 to 15 minutes to stop the cooking process and make them easier to peel. (15 minutes)

Recipe View Carefully peel the eggs under cool running water. This helps to remove any stubborn shell fragments. Pat the peeled eggs dry. (5 minutes)

Recipe View Heat vegetable oil in a small skillet over medium heat. Add the finely chopped onion and sauté until softened and translucent, about 5 minutes. Remove from heat and let cool slightly. (10 minutes)

Recipe View Slice the eggs in half lengthwise. Gently scoop out the yolks and place them in a medium mixing bowl. Arrange the egg white halves on a serving platter. (5 minutes)

Recipe View Using a fork, mash the egg yolks until smooth. Add the sour cream, mayonnaise, ranch dressing, Dijon mustard, garlic powder, onion powder, and lemon pepper seasoning. Stir until the mixture is creamy and well combined. (5 minutes)

Recipe View Stir in the sautéed onions, bacon bits, and shredded Cheddar cheese into the yolk mixture. (2 minutes)

Recipe View Spoon the yolk mixture into a piping bag or a resealable plastic bag with a corner snipped off. Pipe the filling evenly into the egg white halves. Alternatively, you can use a spoon to fill the eggs. (5 minutes)

Recipe View Lightly sprinkle each deviled egg with paprika for a touch of color and flavor. (2 minutes)

Recipe View Refrigerate the deviled eggs for at least 30 minutes to allow the flavors to meld and the filling to firm up before serving. (30 minutes)