🥚 Loaded Deviled Eggs (Serves ~12 halves)
Ingredients
6 large eggs
3 tbsp mayonnaise
1 tsp Dijon mustard
1 tsp lemon juice (or pickle juice)
2 tbsp sour cream
3 slices bacon, cooked crispy & crumbled
¼ cup shredded cheddar cheese
1–2 tbsp chopped chives or green onions
Salt & black pepper, to taste
Optional toppings: smoked paprika, extra bacon bits, jalapeño slices
How to Make
Boil the eggs
Place eggs in a pot, cover with cold water, bring to a boil. Turn off heat, cover, and let sit 10–12 minutes.
Transfer to ice water, cool, then peel.
Mix the filling
Slice eggs in half lengthwise. Scoop yolks into a bowl.
Mash yolks with mayo, Dijon, lemon (or pickle) juice, sour cream, salt & pepper until smooth.
Load them up
Fold in most of the bacon, cheddar, and chives (save some for topping).
Fill & garnish
Spoon or pipe the filling into the whites.
Top with remaining bacon, cheese, chives, and a pinch of smoked paprika.
🔥 Fun Variations
Spicy Loaded: Add a dash of hot sauce or a little sriracha to the filling
Ranch-Style: Swap Dijon for 1 tsp ranch seasoning
Buffalo Loaded: Add buffalo sauce + blue cheese crumbles
Extra Creamy: Add a spoon of cream cheese
🧊 Make-Ahead Tip
You can prep these up to 24 hours ahead. Store the whites and filling separately, then assemble before serving for best texture.
Want me to turn this into a baked deviled egg version or a healthy-ish version next? 😏
