Small Batch Loaded Deviled Eggs

Course Appetizer

Cuisine American

Keyword deviled eggs with bacon, party appetizer, small batch deviled eggs, sour cream deviled eggs

Prep Time 15

Cook Time 15

Total Time 30

Servings 6 halves

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

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

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.