🥚 Loaded Deviled Eggs
Serves 12 halves (6 eggs)
🛒 Ingredients
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6 large eggs
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3 tbsp mayonnaise
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2 tbsp sour cream
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1–2 tsp Dijon mustard
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2 tbsp shredded cheddar cheese, finely grated
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2 tbsp cooked bacon, finely crumbled
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1 tbsp chives or green onions, finely sliced
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⅛ tsp garlic powder
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Salt & pepper, to taste
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Optional toppings:
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extra bacon
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extra cheddar
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extra chives
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paprika or smoked paprika
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🔥 Instructions
1. Hard-boil the eggs
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Place eggs in a pot, cover with cold water.
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Bring to a boil, then cover, turn off heat, and let sit 10–12 minutes.
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Transfer eggs to an ice bath and cool completely.
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Peel the eggs.
2. Make the filling
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Slice eggs in half lengthwise.
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Remove yolks and place them in a bowl.
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Mash yolks with a fork until smooth.
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Mix in:
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mayo
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sour cream
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Dijon
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garlic powder
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cheddar
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half of the bacon
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half of the chives
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Season with salt and pepper.
3. Fill the eggs
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Spoon or pipe the filling back into the egg whites.
4. Load ’em up
Top with:
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remaining bacon
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more cheddar
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more chives
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paprika if desired
✨ 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.
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!
