Here’s a delicious recipe for Loaded Deviled Eggs — a fun, upgraded version of the classic appetizer, packed with flavor and perfect for parties, holidays, or snacking!
🥚 Loaded Deviled Eggs (Fully Loaded-Style)
⭐ Ingredients
For 12 deviled eggs (24 halves):
- 6 large eggs
- 3–4 tbsp mayonnaise
- 1–2 tsp Dijon mustard (optional but recommended)
- 1 tsp apple cider vinegar or lemon juice
- ¼ tsp garlic powder
- Salt & pepper to taste
- 2–3 tbsp cooked crispy bacon, finely chopped
- 2 tbsp shredded cheddar cheese (finely grated)
- 1 tbsp chives or green onions, finely sliced
- Paprika (for topping)
- Optional add-ins: sour cream, hot sauce, pickled jalapeños
👩🍳 Instructions
1. Boil the eggs
- Place eggs in a saucepan and cover with cold water.
- Bring to a boil, then turn off the heat and cover.
- Let sit for 10–12 minutes.
- Transfer eggs to an ice bath for 5 minutes and peel.
2. Prepare the filling
- Slice eggs in half lengthwise.
- Scoop out yolks into a bowl.
- Mash yolks with a fork.
3. Make it “loaded”
Add to the mashed yolks:
- Mayonnaise
- Mustard
- Vinegar or lemon juice
- Garlic powder
- Salt and pepper
- Half of the bacon
- Half of the cheddar
- Half of the chopped chives
Mix until creamy and smooth.
(If too stiff, add a bit more mayo.)
4. Fill the eggs
- Spoon or pipe the mixture back into the egg whites.
5. Add the toppings
Sprinkle lightly on top:
- Remaining bacon
- Remaining cheddar
- Remaining chives
- A pinch of paprika
🍽️ Tips & Variations
- Add 1 tbsp sour cream to make them even creamier.
- Add hot sauce or a bit of cayenne for spice.
- Swap cheddar for pepper jack for a Tex-Mex twist.
- Use turkey bacon for a lighter version.
🤤 Want More?
I can also give you:
- Jalapeño Popper Deviled Eggs
- Guacamole Deviled Eggs
- Keto-Friendly Deviled Eggs
- Everything Bagel Deviled Eggs
Just tell me!
