Here’s a flavorful, crowd-pleasing recipe for Loaded Deviled Eggs — classic creamy filling with all the toppings you love, like bacon, cheddar, and chives.
🥚 Loaded Deviled Eggs
⭐ Ingredients (makes 12 halves)
Egg Filling
- 6 large eggs
- 3 tbsp mayonnaise
- 1 tsp Dijon mustard
- ½ tsp white vinegar or lemon juice
- Salt & black pepper, to taste
Toppings
- 2–3 slices cooked bacon, crumbled
- 2 tbsp shredded cheddar cheese
- 2–3 green onions or chives, finely chopped
- Optional: paprika for garnish
👩🍳 Instructions
1. Boil the eggs
- Place eggs in a saucepan and cover with cold water.
- Bring to a boil over medium-high heat.
- Once boiling, cover and remove from heat, letting sit 10–12 minutes.
- Transfer eggs to an ice bath for 5 minutes.
- Peel and cut in half lengthwise.
2. Make the filling
- Scoop yolks into a bowl.
- Mash with a fork and mix in mayonnaise, Dijon mustard, vinegar, salt, and pepper until smooth.
Tip: For extra creamy filling, use a hand mixer or food processor.
3. Fill the eggs
- Spoon or pipe yolk mixture back into egg whites using a small spoon or piping bag.
4. Top the eggs
- Sprinkle crumbled bacon, shredded cheddar, chopped chives, and a pinch of paprika on top.
5. Serve
- Serve immediately, or refrigerate covered for up to 24 hours.
⭐ Tips & Variations
- Spicy loaded eggs: Add ½ tsp sriracha or hot sauce to the filling.
- Ranch-style: Add 1 tsp ranch seasoning to the yolk mixture.
- Extra creamy: Mix yolks with 2 tbsp cream cheese or Greek yogurt.
- Make-ahead: Boil eggs and make filling up to 1 day ahead; assemble just before serving to keep eggs fresh.
If you want, I can also give you a Bacon Jalapeño Cheddar version or a Buffalo-style loaded deviled egg recipe.
