Here’s a killer Loaded Deviled Eggs recipe—everything you love about deviled eggs plus all the flavors of a fully loaded baked potato. Creamy, savory, and a crowd-pleaser!

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🥚 Loaded Deviled Eggs

Serves 12 halves (6 eggs)

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🛒 Ingredients

• 6 large eggs

• 3 tbsp mayonnaise

• 2 tbsp sour cream

• 1–2 tsp Dijon mustard

• 2 tbsp shredded cheddar cheese, finely grated

• 2 tbsp cooked bacon, finely crumbled

• 1 tbsp chives or green onions, finely sliced

• ⅛ tsp garlic powder

• Salt & pepper, to taste

• Optional toppings:

  • extra bacon

  • extra cheddar

  • extra chives

  • paprika or smoked paprika

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🔥 Instructions

1. Hard-boil the eggs

1. Place eggs in a pot, cover with cold water.

2. Bring to a boil, then cover, turn off heat, and let sit 10–12 minutes.

3. Transfer eggs to an ice bath and cool completely.

4. Peel the eggs.

2. Make the filling

1. Slice eggs in half lengthwise.

2. Remove yolks and place them in a bowl.

3. Mash yolks with a fork until smooth.

4. Mix in:

   • mayo

   • sour cream

   • Dijon

   • garlic powder

   • cheddar

   • half of the bacon

   • half of the chives

5. Season with salt and pepper.

3. Fill the eggs

• Spoon or pipe the filling back into the egg whites.

4. Load ’em up

Top with:

• remaining bacon

• more cheddar

• more chives

• paprika if desired

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✨ Tips & Variations

Extra creamy version:

Add 1 tbsp cream cheese to the yolk mixture.

Spicy version:

Add ¼ tsp smoked paprika, or mix in a dash of hot sauce or chopped pickled jalapeños.

Ranch-style loaded eggs:

Replace sour cream with 1 tbsp ranch dressing.

Low-salt version:

Skip added salt—bacon and cheddar add plenty.

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If you’d like, I can also turn this into a keto appetizer platter, a buffet-style deviled egg bar, or scale it for a big party!