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Loaded Deviled Eggs topped with various flavorful ingredients

Loaded Deviled Eggs

These loaded deviled eggs are a creamy, savory delight featuring crispy bacon and sharp cheddar, making them a crowd-pleaser at any gathering.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 pieces
Course: Appetizer, Snack
Cuisine: American
Calories: 95
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
  • to taste Kosher salt and freshly cracked black pepper
  • 2 strips thick-cut bacon (diced)
  • 1/3 cup sharp cheddar cheese (freshly grated)
  • 1.5 tablespoons sharp cheddar cheese (freshly grated for garnish)
  • to taste Freshly cracked black pepper (for garnish)

Method
 

Preparation
  1. Cook the diced bacon in a skillet until crispy. Transfer it to a paper towel-lined bowl to drain.
  2. Add the eggs to a medium pot, covering them with an inch of water. Bring to a rolling boil over medium-high heat. Turn off the heat once boiling and set a timer for 12 minutes.
  3. Prepare an ice bath for the eggs.
  4. Once the timer reaches 12 minutes, move the eggs to the ice bath and set another timer for 10 minutes.
  5. After chilling, carefully peel the eggs under light running water.
  6. Slice the eggs lengthwise, or remove a small end from both sides for standing eggs. Halve them width-wise and scoop out the yolks into a bowl.
Making the Filling
  1. Mash the yolks with a fork and stir in mayo, sour cream, Dijon, smoked paprika, onion powder, hot sauce, cheese, and season to taste.
  2. Fold in the chopped chives until smooth.
Assembly
  1. Evenly sprinkle the remaining cheese into each egg cavity.
  2. Use a sandwich-sized ziplock bag with a trimmed end to pipe the creamy filling into each egg.
  3. Top with the crispy bacon, extra chives, and a sprinkle of freshly cracked black pepper.
  4. Serve and enjoy!

Notes

Store in the fridge for 2-3 days. Make the filling a day ahead and pipe it when ready to serve. Consider using Greek yogurt for a healthier version.