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Spring is upon us here in Austin Texas, which for me means entertaining friends and family... and also means it's time for deviled eggs. Not just any deviled eggs though, we're talking fully loaded in a way that I never really thought of before. These Bacon & Cheddar 'Fully Loaded' Deviled Eggs are perfectly simple to make and YES... are as fully loaded as they can come; with bacon, greek yogurt, green onions and even their fair share of cheddar!
Deviled eggs are a go-to appetizer or snack for me anytime I'm playing hostess. Why? The reasoning is simple, just as simple as they are to make! The ease of making deviled eggs is what puts them at the top of my list; boil eggs, mix, fill and chill! That's all there is to it. Plus this 'fully loaded' version takes the classic up a notch (or several) for one beautiful bite of deliciousness!
I used the Kaukauna® Sharp Cheddar Spreadable Cheddar for the base of these loaded deviled eggs, then added in the bacon, green onions, and not much else. They take no more than 15 minutes of prep time and the most of that is hands-off while the eggs are cooking!
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Bacon & Cheddar 'Fully Loaded' Deviled Eggs
Servings: 12 • Size: 1 Deviled Egg • Calories: 73 • Fat: 6 g • Saturated Fat: 2 g • Carb: 1 g • Fiber: 0 g • Protein: 4 g • Sugar: 0 g • Sodium: 95 mg
6 Large Eggs
1/4 C. Kaukauna® Sharp Cheddar Spreadable Cheddar
3 Slices Low Sodium Center Cut Bacon, Cooked & Crumbled
1 Tbsp. Light Mayonnaise
1 Tbsp. Plain Fat-Free Greek Yogurt
2 Green Onions, Sliced
Salt & Pepper to Taste
Place the eggs into a large pot and cover with about 1" of water. Put the pot over a high heat and bring just to a boil; cover with the lid and turn the heat off. Allow the eggs to cook in the heated water for 12 minutes.
While the eggs are cooking, prepare an ice bath and transfer the eggs to the ice bath once the 12 minutes is up. Allow them to cool before carefully peeling.
Slice the eggs in half and remove the yolks to a bowl along with the 1/4 C. Kaukauna® Sharp Cheddar, 2 of the Slices of crumbled Low Sodium Center Cut Bacon, 1 Tbsp. Light Mayonnaise, 1 Tbsp. Plain Fat-Free Greek Yogurt, the white part of the Green Onions, and Salt & Pepper to Taste. Stir well.
Transfer the filling into a ziplock bag with the tip cut off or into a piping bag to pipe the filling into the egg whites.
Top each with some of the remaining crumbled bacon and the green parts of the green onions.
Cover and place in the fridge to chill for at least 30 minutes.
Enjoy right away or store in an airtight container for up to 3 days!
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Nutritional Claims: Low Carb, Low Sodium, Sugar Conscious, Low Potassium, Kidney Friendly, Gluten Free, Wheat Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Crustacean Free, Celery Free, Sesame Free, Lupine Free, Mollusk Free, Alcohol Free, No Sugar Added