Loaded Deviled Eggs
This Loaded Deviled Eggs recipe takes the toppings you love on loaded baked potatoes and makes a delicious variation to classic deviled eggs. They make a great appetizer to serve at Easter brunch, a BBQ or anything in between!
Equipment
- Mixing Bowls
- Measuring Cups
- Measuring Spoons
Ingredients
- 12 eggs hard boiled & peeled*
- 6 slices bacon
- ½ cup cheddar cheese shredded
- ¼ cup mayo
- ¼ cup sour cream
- 2 tsp. Dijon mustard
- ¼ tsp. black pepper
- paprika for garnish
- sliced green onions for garnish
Instructions
- Slice eggs in half lengthwise. Using a small spoon, carefully remove yolks and place them in a small bowl. Set whites aside.
- Cook bacon until crisp. Chop finely. Measure out cheddar cheese and chop into fine pieces. **
- To the egg yolks add mayo, sour cream, mustard, black pepper, 3/4 of the bacon and 3/4 of the cheddar cheese. Mix well.
- Using a spoon or piping bag, fill each egg white half with filling. Garnish with extra bacon, cheese and sliced green onions.
Notes
*There are many great recipes and techniques for making the perfect hard boiled egg. I've linked a few in the blog post above!
** I like to chop up the shredded cheddar into small pieces that match the size of the bacon pieces. This ensures the cheese gets evenly distributed and doesn't clog the piping bag!
