Preparation
Step 1: Boil the Eggs
Place eggs in a single layer in a saucepan and cover with water. Bring to a boil over medium-high heat. Once boiling, cover, remove from heat, and let sit for 10–12 minutes. Transfer eggs to an ice bath to cool completely.
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Ezoic
Step 2: Peel and Halve
Once cooled, peel the eggs carefully. Slice each egg in half lengthwise and gently remove the yolks, placing them in a mixing bowl. Arrange the egg whites on a serving tray.
Step 3: Make the Filling
Mash the egg yolks until smooth. Add mayonnaise, Dijon mustard, garlic powder, salt, and black pepper. Mix until creamy and well combined. Fold in sour cream for extra richness.
Ezoic
Step 4: Load the Filling
Stir in half of the shredded cheese, and half of the green onions into the yolk mixture. Mix gently to distribute evenly.
Step 5: Fill and Garnish
Spoon or pipe the filling into the egg whites. Top each deviled egg with remaining cheese, green onions, and a light sprinkle of paprika.
Variations
Spicy Loaded Deviled Eggs: Add chopped jalapeños or a dash of hot sauce.
Ranch-Style: Mix ranch seasoning into the filling.
Avocado Loaded Eggs: Replace half the mayo with mashed avocado.
Low-Carb/Keto: Use full-fat mayo and omit sour cream if desired.
Buffalo Loaded Eggs: Add buffalo sauce and blue cheese crumbles.
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