Small Batch Loaded Deviled Eggs
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Three eggs turned into six deviled egg halves with sour cream, bacon, cheddar, and green onion. Chill before serving.
Ingredients
- 3 large eggs
- ¼ cup sour cream
- ⅛ tsp garlic powder
- ⅛ tsp salt
- 2 bacon strips cooked crisp and chopped
- 2 Tbsp shredded cheddar cheese
- 1 Tbsp sliced green onion
Equipment
- saucepan
- mixing bowl
Directions
- Put the eggs in a pot, cover them with water and bring to a boil. Turn off the heat, cover the pot and let the eggs sit for 12 minutes.
- Move the eggs to cold water for about 5 minutes. Peel them and cut them in half.
- Scoop out the yolks and mash them with the sour cream, garlic powder, and salt. Fold in some of the bacon, cheddar, and green onion.
- Spoon the filling into the egg white halves. Top with the rest of the bacon, cheese, and green onion, and a little sour cream if you saved some.
- Refrigerate for about 1 hour before serving.
Nutrition
Serving: 50g | Calories: 90kcal | Carbohydrates: 0.9g | Protein: 5.9g | Fat: 6.8g | Saturated Fat: 2.8g | Trans Fat: 0.1g | Cholesterol: 136mg | Sodium: 161mg | Potassium: 77mg | Fiber: 0g | Sugar: 0.5g | Vitamin A: 266IU | Vitamin C: 0.3mg | Calcium: 46mg | Iron: 0.6mg
Nutrition is an estimate per serving from USDA FoodData Central, for 6 halves; strips counted as cooked bacon, sliced green onion counted as green onions. Brands and portions vary, so use it only as an approximation.