Loaded Deviled Eggs Recipe
This loaded deviled egg recipe is a fun twist on a tasty classic, with cheese, chives, and bacon to take it up a notch.
Serving12 eggs
Ingredients
- 12 eggs, hard boiled
- 6 slices bacon, cooked and crumbled
- 2 teaspoon chives, fresh
- 2 ½ teaspoon vinegar
- 2 Tablespoons Dijon Mustard
- 2 Tablespoons Sharp Cheddar Cheese, shredded
- ¼ teaspoon garlic powder
- salt and pepper, to taste
- ¼ cup sour cream
- ½ teaspoon paprika
Instructions
- Peel and halve the hard boiled eggs.
- Remove egg yolks from egg halves and place in a mixing bowl. Mash the egg yolks with a fork.
- 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.
Notes
You can keep fully prepared deviled eggs refrigerated in an airtight container for 3-4 days.
Nutrition
Calories: 89 kcal · Carbohydrates: 1 g · Protein: 6 g · Fat: 7 g · Saturated Fat: 3 g · Trans Fat: 1 g · Cholesterol: 169 mg · Sodium: 111 mg · Potassium: 75 mg · Fiber: 1 g · Sugar: 1 g · Vitamin A: 308 IU · Vitamin C: 1 mg · Calcium: 50 mg · Iron: 1 mg