Easy Recipe for Delicious Loaded Deviled Eggs

Loaded Deviled Eggs take the classic deviled egg to new heights of flavor and indulgence. By incorporating ingredients commonly found in loaded baked potatoes, such as crispy bacon, sharp cheddar cheese, and fresh chives, these deviled eggs become a savory, creamy delight that’s hard to resist. Perfect for gatherings, picnics, or as a flavorful appetizer, Loaded Deviled Eggs are sure to impress with their combination of traditional simplicity and bold, modern twists.

Why You’ll Love Loaded Deviled Eggs

  • Flavorful Twist on a Classic: Elevates the familiar taste of deviled eggs with exciting, rich additions.
  • Versatile Appetizer: Ideal for any occasion, from casual get-togethers to elegant parties.
  • Customizable: Easy to adjust based on your preferences or to add other toppings like diced jalapeños or a sprinkle of paprika.
  • Easy to Prepare: Despite their gourmet appearance, these eggs are as straightforward to make as traditional deviled eggs.

Ingredients Notes

  • Eggs: Large eggs, hard-boiled and peeled. Fresh eggs can be harder to peel, so slightly older eggs are often recommended for boiling.
  • Mayonnaise: Provides creaminess to the filling. You can use full-fat for richness or a lighter version for a healthier option.
  • Mustard: Adds tang and depth. Yellow mustard is traditional, but Dijon or whole grain mustard can add a unique flavor.
  • Bacon: Cooked until crispy and crumbled. Provides a smoky, crunchy contrast to the creamy filling.
  • Cheddar Cheese: Finely shredded for easy mixing. Sharp cheddar is recommended for its strong flavor.
  • Chives: Freshly chopped for a burst of color and a mild oniony taste.
  • Sour Cream: Optional, for an extra creamy and tangy filling reminiscent of a loaded baked potato.
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Recipe Steps

  1. Prepare the Eggs: Cut the hard-boiled eggs in half lengthwise. Gently remove the yolks and place them in a mixing bowl. Arrange the egg white halves on a serving platter.
  2. Mix the Filling: Mash the yolks with a fork until smooth. Mix in mayonnaise, mustard, and sour cream (if using) until well combined and creamy. Stir in most of the crumbled bacon, shredded cheddar cheese, and chives, reserving some for garnish.
  3. Fill the Egg Whites: Spoon or pipe the yolk mixture back into the cavities of the egg white halves. A piping bag with a star tip can give an especially elegant appearance.
  4. Garnish: Sprinkle the tops of the filled eggs with the reserved bacon, cheddar, and chives. For an added kick, a small dash of paprika or diced jalapeños can also be used.
  5. Serve: Chill in the refrigerator for about an hour before serving to allow the flavors to meld. Serve cold or at room temperature.

Storage and Serving

  • Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days. It’s best to enjoy them fresh.
  • Serving Tip: For a festive presentation, garnish the serving platter with additional chopped chives or a sprinkle of paprika.

INGREDIENTS

  • Eggs: 12 large, hard-boiled and peeled
  • Mayonnaise: 1/3 cup
  • Sour cream: 2 tablespoons
  • Dijon mustard: 1 tablespoon
  • Crispy bacon: 4 strips, crumbled (reserve some for garnish)
  • Sharp cheddar cheese: 1/4 cup, finely shredded (reserve some for garnish)
  • Chives: 2 tablespoons, finely chopped (reserve some for garnish)
  • Paprika: for garnish
  • Salt and pepper: to taste

INSTRUCTIONS

  1. Prepare the Eggs:
    • Slice the hard-boiled eggs in half lengthwise. Gently remove the yolks and place them in a medium mixing bowl. Set the egg white halves on a serving platter.
  2. Make the Filling:
    • Mash the egg yolks with a fork until they are crumbled finely. Add mayonnaise, sour cream, and Dijon mustard to the yolks. Mix until the mixture is smooth and creamy.
    • Stir in the crumbled bacon (leave some for topping), shredded cheddar cheese (reserve some for garnish), and chopped chives (save a bit for garnish). Season with salt and pepper to taste.
  3. Fill the Egg Whites:
    • Spoon or pipe the yolk mixture back into the cavities of the egg white halves. For a more decorative look, you can use a piping bag fitted with a star tip.
  4. Garnish:
    • Sprinkle each deviled egg with a bit of paprika, reserved bacon crumbles, shredded cheddar cheese, and chopped chives for garnish.
  5. Chill and Serve:
    • Place the loaded deviled eggs in the refrigerator to chill for at least 30 minutes before serving. This allows the flavors to meld together.
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