Loaded Deviled Eggs

We always say we need to triple the batch because these Loaded Deviled Eggs go so fast at any family function. With chives, cheese, and bacon – the kids (and adults!) gobble them up in no time at all.

These are a perfect recipe to make if you if you have leftover colored eggs from Easter – that way most of the work is already done.

Loaded deviled eggs come together so quick and easy. The most time-consuming part (and sometimes most frustrating part) is boiling the eggs, but we have a few tips to make it a lot easier for you.

Recipe Ingredient Notes

To make loaded deviled eggs, you need the following ingredients:

• Hard-boiled Eggs
• Bacon
• Chives
• Vinegar
• Dijon Mustard
• Sharp Cheddar Cheese
• Garlic Powder
• Salt and Pepper
• Sour Cream
• Paprika

Equipment Needed

For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:

• Mixing Bowl
• Saucepan (Medium)
• Fork
• Spoon (Wooden)

How to Make Perfect Hard-Boiled Eggs

1. Place eggs in a large pot. The bigger the better so that they aren’t bumping into each other and cracking.
2. Fill the pot with enough water that the eggs are at least 1 inch below the surface of the water.
3. Add 1 teaspoon of baking soda to the water (the sodium bicarbonate will help the eggs separate from their shells, which makes them so easy to peel) and place the pot, uncovered, on the stove.
4. Turn the heat to high and let the water come to a full rolling boil. Once there, let the eggs boil for one minute (I usually set a timer).
5. After the 1 minute is up, remove the pot from the heat, place a lid on top, and let the eggs sit in the hot water for 15 minutes (you will want to set a timer for this one too!).
6. Add 1 teaspoon of baking soda to the water (the sodium bicarbonate will help the eggs separate from their shells, which makes them so easy to peel) and place the pot, uncovered, on the stove.
7. Once the time is up, remove the eggs from the pot and place in a bowl filled with ice and cold water. Let the eggs sit in the ice water (fully submerged) for 5 minutes.
8. Remove from the ice water. At this time, you can either remove the shells immediately or place the eggs in the fridge and peel them as needed. The shells should come off very easily and your yolk will be beautiful (with no green/grey hue around the edges!).

How to Make Loaded Deviled Eggs

1. Peel and halve the hard boiled eggs.
2. Remove egg yolks from egg halves and place in a mixing bowl. Mash the egg yolks with a fork.
3. Add in bacon, chives, vinegar, mustard, cheese, garlic powder, salt, and pepper.
4. Add the sour cream last and use more as needed to reach desired smoothness.
5. Spoon yolk mixture back into egg halves.
6. The bulk will have grown substantially, so pile it high.
7. Sprinkle paprika on the tops of the eggs.

Storage Suggestions

You can place fully prepared deviled eggs in an airtight container and store in the refrigerator for 3 to 4 days. Do not store these in your freezer. They do not freeze or thaw well.

Enjoy More Delicious Cold Appetizers

We love how cold appetizers can be made-ahead and require very little prep work. Browse our comprehensive list of time-saving cold appetizer recipes.

• Chicken Pinwheels
• Chicken Taco Roll Ups
• Classic Deviled Eggs
• Fresh Classic Bruschetta
• Jalapeno Popper Deviled Eggs
• Kid-Friendly Charcuterie Board
• Mexican Tortilla Wrap Roll-Ups
• Mini BLT Bites
• Thanksgiving Turkey Vegetable Tray
• Zucchini Feta Bruschetta

Loaded Deviled Eggs Recipe

This loaded deviled egg recipe is a fun twist on a tasty classic, with cheese, chives, and bacon to take it up a notch. 

ServingServing: 12 eggs

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

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Ingredients

• ▢ 12 eggs, hard boiled
• ▢ 6 slices bacon, cooked and crumbled
• ▢ 2 teaspoons chives, fresh
• ▢ 2 ½ teaspoons vinegar
• ▢ 2 Tablespoons Dijon Mustard
• ▢ 2 Tablespoons Sharp Cheddar Cheese, shredded
• ▢ ¼ teaspoon garlic powder
• ▢ salt and pepper, to taste
• ▢ ¼ cup sour cream
• ▢ ½ teaspoon paprika

Equipment

• Mixing Bowl
• Saucepan (Medium)
• Fork
• Spoon (Wooden)

Instructions

1. Peel and halve the hard boiled eggs.
2. Remove egg yolks from egg halves and place in a mixing bowl. Mash the egg yolks with a fork.
3. Add in bacon, chives, vinegar, mustard, cheese, garlic powder, salt, and pepper.
4. Add the sour cream last and use more as needed to reach desired smoothness.
5. Spoon yolk mixture back into egg halves.
6. The bulk will have grown substantially, so pile it high.
7. Sprinkle paprika on the tops of the eggs.

Notes

You can keep fully prepared deviled eggs refrigerated in an airtight container for 3-4 days.

Nutrition

Calories: 89 kcal · Carbohydrates: 1 g · Protein: 6 g · Fat: 7 g · Saturated Fat: 3 g · Trans Fat: 1 g · Cholesterol: 169 mg · Sodium: 111 mg · Potassium: 75 mg · Fiber: 1 g · Sugar: 1 g · Vitamin A: 308 IU · Vitamin C: 1 mg · Calcium: 50 mg · Iron: 1 mg

Cuisine: American

Cost: $8

Author: Steph Loaiza

Course: Appetizer

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