The warmer weather means a lot of fun family gatherings, and loaded deviled eggs seem to make their appearance at most of the parties. We always say we need to triple the batch because the loaded deviled eggs go so fast. The kids gobble them up in no time at all.
How to make Deviled Eggs
Loaded deviled eggs come together so quick and easy. The hardest part is boiling the eggs, but if you have leftover Easter eggs the work is already done.
Boil the eggs for about 15 minutes at a full rolling boil. Drain water and cool the eggs under cold water, switching the water out often to keep it cold.
Peel the eggs and cut them in half and remove the yolks. Put the yolks in a bowl and mash well with a fork. Add the other ingredients and spoon back into the egg halves. Loaded deviled eggs are really that easy.
Like I said, you may want to triple the batch, they are very addicting. After one egg, you’ll be hooked.
Watch How to Make Deviled Eggs (Video)
Other favorite egg recipes:
Serves: 12
A delicious twist on a classic recipe - these Loaded deviled eggs are filled with bacon, cheese, and chives! They take the classic deviled egg to a whole new level.
15 minPrep Time
15 minTotal Time
Save RecipeIngredients
- 12 large eggs, hard-boiled, cooled and halved
- 6 slices bacon, cooked and crumbled
- 2 teaspoons fresh chives
- 2 1/2 teaspoons white vinegar
- 2 Tablespoons Dijon mustard
- 2 Tablespoons finely shredded sharp cheddar cheese
- 1/4 teaspoon garlic powder
- salt and pepper to taste
- 1/4 cup + 1 Tablespoon sour cream (more or less)
- paprika
Instructions
- Remove egg yolks from egg halves and place in a mixing bowl. Add in bacon, chives, vinegar, mustard, cheese, garlic powder, salt and pepper.
- Add the sour cream last and use more as needed to reach desired smoothness.
- Spoon yolk mixture back into egg halves. The bulk will have grown substantially, so pile it high. Sprinkle paprika on the tops of the eggs.
Comment on this Recipe