Loaded Deviled Eggs

With Easter right around the corner, I wanted to share a recipe that you could make with all your leftover hardboiled eggs . . . our Easy Deviled Eggs are definitely a family favorite (and a Pinterest favorite! Those eggs have been pinned half a million times!), but this is a fun twist on an old classic.

Bacon just always makes everything better, am I right?!

Serves: 12

Loaded Deviled Eggs

A delicious twist on a classic recipe - these deviled eggs are loaded with bacon, cheese, and chives!

15 minPrep Time

15 minTotal Time

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  • 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


  1. Remove egg yolks from egg halves and place in a mixing bowl. Add in bacon, chives, vinegar, mustard, cheese, garlic powder, salt and pepper.
  2. Add the sour cream last and use more as needed to reach desired smoothness.
  3. 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.
Recipe Type: Appetizer
1150 cal
66 g
5 g
94 g

Click Here For Full Nutrition, Exchanges, and My Plate Info











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