How to Make Loaded Deviled Eggs | FUELING A SOUTHERN SOUL

Описание: This recipe on how to make loaded deviled eggs will be your go to.

6 Eggs
3 Tablespoons Non-Fat Greek Yogurt
2 Teaspoons Dijon Mustard
1/4 Cup Shredded Cheese
3-5 Pieces Crumbled Bacon
2 Teaspoons Pimentos
4 Green Onions - thinly sliced
1/4 Teaspoon White Pepper
Salt & Pepper to Taste

Hard Boil Eggs

Place 6 eggs in a large pot and cover with water. Place on burner and turn to high heat.
Once the water comes to a boil, start a timer for 10 minutes.
Once the 10 minutes is up, remove from heat and pour out the hot water. Fill the pot with ice and refill now with cold water.
Leave to cool for 20 minutes until eggs are completely cool.
Gently crack the shell and peel completely off.
Store in an airtight container if prepping beforehand. If not, continue you on below.
Filling

Slice each hard-boiled egg down the middle longways, placing the yolk into a bowl. Set eggs whites aside for later.
Using a fork, mash all egg yolks until mostly smooth with no lumps remaining.
Add in Dijon mustard and yogurt, and continue using the fork to mash together until smooth and creamy.
Add in pimentos, 3/4 of green onions (reserving some to sprinkle on top after), and cooked bacon bits. Mix together. Add in white pepper, salt, and pepper.
Mix thoroughly, taste and add any more seasonings you need.
To Assemble

Using a spoon or a piping bag, fill each egg white with the loaded yolk filling. Making sure to add a healthy amount to each and using all of the fillings.
Finish by sprinkling the tops with the remaining green onions, bacon bits and a little salt and freshly cracked black pepper.
Place on a platter and enjoy!

Deviled eggs can be made up to a day ahead of time. Store in the fridge tightly covered.
Hardboiled eggs can be made up to 2 days ahead of time, keeping peeled but whole until time to make the filling.