Loaded deviled eggs are a tasty twist on a classic deviled eggs recipe and include savory egg yolk, creamy mayo, cheese, and a dash of hot sauce topped with salty bacon bits. Serve this tasty appetizer at your next holiday gathering or potluck for the ultimate crowd-pleasing snack.
For more delicious egg recipes, try my Curried Deviled Eggs, Dilly Deviled Eggs and these Shirred Eggs with Chili Oil.
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Say goodbye to boring, bland deviled egg recipes because these fully loaded deviled eggs will impress everyone! This tasty treat is packed with flavor and the contrast of the creamy egg yolk mixture and the crunch bacon bits make them totally irresistible.
These are guaranteed to be the best deviled eggs you’ve ever had. Good luck trying to eat just one because they are so addicting!
Why This Recipe Works
- Great for Gatherings – Lay out a platter of these during holidays like Easter and Christmas, picnics, or a brunch party and they are always the first appetizer to vanish.
- Easy to Prepare – With this recipe, you’ll learn how to boil eggs so they peel easily every time. Then it’s as simple as slicing them, combining the yolk with the other ingredients, and filling the egg whites.
- So Flavorful – Traditional deviled eggs are simple and tasty but these upgraded deviled eggs are epic! With inclusions like sour cream, cheddar cheese, dijon mustard, chives, and bacon, each bite is bursting with flavor.
Tools You’ll Need
- Small Skillet
- Medium Pot with a Lid
- Microplane Grater
- Resealable Plastic Sandwich Bag
Ingredients You Will Need for Loaded Deviled Eggs
This recipe is super versatile so feel free to add or omit as you see fit!
- Eggs – Use large eggs so they are more filling.
- Quality mayo – You can’t go wrong with classic Hellman’s mayonnaise.
- Sour cream – For a tangy twist, this is essential. Some deviled eggs with sour cream recipes omit the mayo but I use both for an even creamier texture.
- Dijon – With a sharp flavor and a hint of spice, this adds a little pizzazz to the dish.
- Chives – Finely chopped.
- Seasoning – The deviled eggs are generously seasoned with onion powder, smoked paprika, kosher salt (to taste), and freshly cracked black pepper (to taste).
- Crystal hot sauce – Add this for a kick of spice.
- Thick-cut bacon – This adds a delightful salty quality to the dish and makes these even more appetizing and filling. Dice the cooked bacon before adding it to the mixture.
- Sharp cheddar cheese – Shred the cheese using a microplane grater.
Garnish
- Chives – Chopped and added for fresh flavor and a pop of color.
- Sharp cheddar cheese
- Freshly cracked black pepper
How To Make Loaded Deviled Eggs
Take one bite into these loaded deviled eggs and experience true bliss! This classic appetizer with a twist is creamy, salty, savory and so satisfying.
Cook Bacon
Cook cut bacon until crispy. Transfer to a paper towel-lined bowl and set aside.
Hard Boil Eggs
Carefully add eggs to a medium-sized pot. Add enough water so that there is 1 inch of water above the eggs. Cover the pot and bring the water to a rolling boil over medium-high heat. As soon as you hear the water begin to boil. Turn off the heat and set a timer for 12 minutes. Meanwhile, prepare an ice bath for the eggs.
When the timer goes off, carefully add hard boiled eggs to the ice bath. Set a timer for 10 minutes. Carefully peel eggs under light running water.
Assemble Loaded Deviled Eggs
You can slice eggs the traditional way (lengthwise) or if you want the eggs like what you see pictured, remove a small end on both sides of the eggs (save the ends!). This will allow them to stand on an end. Next, halve eggs width-wise and scoop the yolk into a bowl. Place halved whites on a platter and small ends back into the cavity of each egg.
Mash yolks with a fork, then add mayonnaise, sour cream, dijon mustard, smoked paprika, onion powder, hot sauce, and cheese. Season to taste with kosher salt and black pepper. Add chives then fold until combined. Stir until smooth.
Evenly distribute the remaining grated cheese into each cavity. Place creamy filling into a sandwich-sized ziplock bag and trim a small end off. Pipe filling into each cavity of the eggs. Garnish with chives, bacon, and freshly cracked black pepper. Enjoy!
Watch How to Make It
Tips and Tricks
- Save time by making these ahead. Boil and peel the eggs up to one day in advance to make the prep time quicker the day of.
- Don’t skip the ice bath. It stops the cooking process and makes the eggs easier to peel.
- Use a fork, whisk, or food processor to combine the ingredients for the egg yolk mixture.
Variations
- Deviled Eggs with Pancetta. Add this instead of bacon bits for a more sophisticated presentation and taste.
- Air Fryer Loaded Deviled Eggs. If you want to really indulge, coat halved egg whites with flour, then egg wash and breadcrumbs. Air fry them at 350°F for about 5 minutes then fill them with the egg yolk mixture.
- More Garnishes. There are so many ways to flavor deviled eggs. Consider replacing the garnished with toppings like smoked paprika, pickled jalapenos, or green onions.
Frequently Asked Questions
What is deviled egg filling made of?
Traditional deviled egg filling includes egg yolk, mayo, mustard, and sweet pickle relish. Of course, there are many variations.
Why is vinegar added to deviled eggs?
Some deviled eggs recipe use vinegar for the acidity. It brightens the overall flavor of the dish. However, this recipe does not use vinegar. The sour cream provides a delightful zing to balance the flavor of the mayo. Other substitutes that can work in place of vinegar include pickle juice and apple cider vinegar.
What to serve with loaded deviled eggs?
Loaded deviled eggs can be enjoyed as an appetizer or light meal. But if you prefer to eat it with other foods I suggest serving it with a salad. If it’s being served at a picnic or cookout, it goes surprisingly well with barbecue ribs or fried chicken.
Looking for More Appetizer Recipes
- Queso Dip with Chipotle
- Cheddar Bay Biscuits
- Crispy Parmesan Potatoes
- Easy Rotel Dip
- Smoked Gouda Dip
- How to Make Mozzarella Sticks
Loaded Deviled Eggs
Equipment
- Small Skillet
- Medium Pot with a Lid
- Microplane Grater
- Resealable Plastic Sandwich Bag
Ingredients
- 6 large eggs
- 2½ tablespoons quality mayo, I use Hellman's
- 2 tablespoons sour cream
- 1 teaspoon dijon
- 1 heaping tablespoon chives, finely chopped
- ¼ plus ⅛ teaspoon onion powder
- ¼ teaspoon Crystal hot sauce
- ⅛ teaspoon smoked paprika
- Kosher salt and freshly cracked black pepper, to taste
- 2 strips thick-cut bacon, diced
- ⅓ cup sharp cheddar cheese, freshly grated using a microplane grater
Garnish
- Chives, chopped
- 1½ tablespoons sharp cheddar cheese, freshly grated using a microplane grater
- Freshly Cracked Black pepper
Instructions
- Cook cut bacon until crispy. Transfer to a paper towel-lined bowl and set aside.
- Carefully add eggs to a medium-sized pot. Add enough water so that there is 1 inch of water above the eggs. Cover the pot and bring the water to a rolling boil over medium-high heat. As soon as you hear the water begin to boil, turn off the heat and set a timer for 12 minutes. Meanwhile, prepare an ice bath for the eggs.
- When the timer goes off, carefully add hard boiled eggs to the ice bath. Set a timer for 10 minutes.
- Carefully peel eggs under light running water.
- You can slice eggs the traditional way (lengthwise) or if you want the eggs like what you see picture, remove a small end on both sides of the eggs (save the ends!). This will allow them to stand on an end. Next, halve eggs width-wise and scoop the yolk into a bowl. Place halved whites on a platter and small ends back into the cavity of each egg.
- Mash yolks with a fork, then and add mayonnaise, sour cream, dijon mustard, smoked paprika, onion powder, hot sauce, cheese, season to taste with kosher salt and black pepper. Add chives then fold until combined. Stir until smooth.
- Evenly distribute remaining grated cheese into each cavity. Place creamy filling into a sandwich-sized ziplock bag and trim a small end off. Pipe filling into each cavity of the eggs. Garnish with chives, bacon and freshly cracked black pepper. Enjoy!
