DEVILED EGGS WITH CREAM CHEESE AND SOUR CREAM RECIPES

Steps:

• {"@type": "HowToStep","text": "Cut the eggs in half lengthwise, being careful to remove the yolks without breaking the white part." }
• {"@type": "HowToStep","text": "Place the white parts cut side up on a serving platter. " }
• {"@type": "HowToStep","text": "Place the yolks in a food processor bowl or a small bowl. " }
• {"@type": "HowToStep","text": "Add the remaining ingredients and process in the food processor or mash with fork until smooth. " }
• {"@type": "HowToStep","text": "Spoon or pipe a heaping tablespoon of the yolk mixture into each white center. " }
• {"@type": "HowToStep","text": "Chill before serving, if desired." }

Steps:

• Place eggs into a large pot and cover with lightly salted water. Bring to a boil and reduce heat to medium; boil eggs for 10 to 12 minutes. Drain the boiling water and fill pot with cold water. After 2 to 3 minutes, pour off water and replace with more cold water. Repeat until eggs are fully chilled, 10 to 15 minutes. Peel eggs.
• Heat vegetable oil in a small skillet over medium heat and cook and stir onion until translucent, about 5 minutes. Remove from heat and let cool.
• Slice eggs in half lengthwise and scoop yolks into a bowl; transfer egg white halves to a plate. Mash egg yolks with a fork; stir in sour cream, mayonnaise, ranch dressing, Dijon mustard, garlic powder, onion powder, and lemon pepper seasoning until yolk mixture is smooth. Stir in sauteed onions, bacon bits and Cheddar cheese.
• Generously fill egg halves with filling and sprinkle each deviled egg with paprika. Refrigerate until chilled before serving.