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Loaded Deviled Eggs

These Loaded Deviled Eggs are bursting with creamy textures and bold flavors, featuring crispy bacon and sharp cheese, making them a must-try for any gathering.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 90
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 large large eggs
  • 2.5 tablespoons quality mayo
  • 2 tablespoons sour cream
  • 1 teaspoon Dijon mustard
  • 1 heaping tablespoon chives, finely chopped
  • 0.25 teaspoon onion powder
  • 0.125 teaspoon Crystal hot sauce
  • 0.125 teaspoon smoked paprika
  • Kosher salt and freshly cracked black pepper (to taste)
  • 2 strips thick-cut bacon, diced
  • 1/3 cup sharp cheddar cheese, freshly grated
  • 1.5 tablespoons sharp cheddar cheese, freshly grated
  • Chives (chopped, for garnish)
  • Freshly cracked black pepper (for garnish)

Method
 

Cooking
  1. Cook the diced bacon in a skillet until crispy. Transfer it to a paper towel-lined bowl to drain.
  2. Carefully add the eggs to a medium pot, covering them with an inch of water. Bring to a rolling boil over medium-high heat. Once boiling, turn off the heat and set a timer for 12 minutes.
  3. Prepare an ice bath. Once the timer is up, move the eggs to the ice bath and set another timer for 10 minutes.
  4. Peel the eggs under light running water for easier shell removal.
  5. Halve the eggs lengthwise and scoop out the yolks into a bowl. Place the halved whites on a platter.
  6. Mash the yolks and mix in mayo, sour cream, Dijon mustard, smoked paprika, onion powder, hot sauce, cheese, and season to taste. Fold in the chives until smooth.
  7. Evenly sprinkle the remaining cheese into each egg cavity. Use a ziplock bag to pipe the creamy filling into the egg whites.
  8. Top with crispy bacon, extra chives, and a sprinkle of black pepper. Enjoy!

Notes

These Loaded Deviled Eggs can last in the fridge for up to 3-5 days. Store the filling separate from the egg whites if making ahead. Freezing is not recommended.