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 mouthwatering appetizer at your next holiday gathering or potluck for the ultimate crowd-pleasing snack.
Why You’ll Love this Bacon Deviled Eggs Recipe:
EASY: This recipe is so easy, but looks fancy! Just hard-boil your eggs, mix up some ingredients, and they’ll be ready to serve.
LOADED WITH FLAVOR: These are loaded with bacon, cheese, sour cream, and chives for a tasty dish.
HOLIDAY APPETIZER: Deviled eggs make the best holiday appetizer. These are the perfect appetizer for Easter, Christmas, Thanksgiving, or New Year’s!
Prep Time: 15minutes
Cook Time: 12minutes
Total Time: 27minutes
Servings: 12 deviled eggs
Course: Appetizer, Side Dish
Cuisine: American
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!
Tips:
- You can hard-boil eggs with any method you like for this recipe. I have instructions to boil or steam in the recipe card. You could also use this instant pot hardboiled eggs recipe!
- Trim off a very tiny sliver from the bottom of each egg half so that they sit flat.
- I love this no mayo deviled eggs recipe, but you can use mayo instead of sour cream if you prefer.
- Mix in other ingredients as you please. The sky is the limit for toppings!