Loaded Deviled Eggs
These Loaded Deviled Eggs are a classic appetizer with a savory upgrade, featuring creamy yolk filling mixed with crispy bacon, sharp cheddar, and fresh chives.
Ingredients
Main Ingredients
- 12 large large eggs, hard-boiled, cooled, and halved
- 6 slices bacon, cooked and crumbled, plus extra for garnish
- 2 tablespoons mayonnaise
- 2 tablespoons finely grated cheddar cheese
- 2 teaspoons chopped fresh chives, plus extra for garnish
- 1 teaspoon apple cider vinegar
- 1 teaspoon dry mustard
- 1/4 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 5–6 tablespoons sour cream
- Paprika, for garnish
Instructions
Preparation
- Carefully remove the yolks from the egg halves and place them in a medium bowl.
- Add the bacon, mayonnaise, cheddar cheese, chives, apple cider vinegar, dry mustard, garlic powder, salt, and pepper. Stir until well combined.
- Stir in 5 tablespoons of sour cream until creamy. Add the remaining tablespoon if a softer consistency is desired.
- Spoon or pipe the yolk mixture generously back into the egg whites.
- Arrange the eggs on a serving platter.
- Garnish with paprika, extra bacon, and chopped chives. Serve immediately or chill until ready to serve.
Notes
For best texture, chill briefly before serving. Use a piping bag for a cleaner presentation. Adjust seasoning to taste before filling the eggs.