Loaded Deviled Eggs
Loaded deviled eggs take a classic appetizer and elevate it with richer flavors and heartier toppings. They are creamy, savory, and full of satisfying bites that resemble the flavors of a loaded baked potato but wrapped inside a tender egg white. This version uses simple ingredients, yet the result feels impressive enough for gatherings, holiday tables, or casual snacking.
Deviled eggs have always been popular because they are easy to prepare, portable, and naturally portioned. Adding cheese, bacon, chives, and seasonings makes them even more flavorful and enjoyable. These eggs work well as party finger food or as a side dish for a family meal.
Ingredients
6 large eggs
3 tablespoons mayonnaise
1 teaspoon mustard
1 teaspoon lemon juice or pickle juice
Salt and black pepper to taste
2 tablespoons shredded cheddar cheese
1 tablespoon finely chopped chives or green onions
2 tablespoons cooked, crumbled bacon
Paprika for garnish
Boiling the eggs
Place the eggs in a pot and cover them with cold water. Bring the water to a boil over medium heat. Once the water reaches a steady boil, remove the pot from the heat, cover it, and let the eggs sit for about ten to twelve minutes. This method helps keep the yolks bright and prevents a green ring from forming.
After the resting period, transfer the eggs to a bowl of ice water. Let them cool completely before peeling. Chilled eggs peel more easily and retain a smooth surface.
Preparing the filling
Slice each egg in half lengthwise. Carefully remove the yolks and place them in a small bowl. Mash the yolks with a fork until no large lumps remain. Add the mayonnaise, mustard, lemon or pickle juice, and a small pinch of salt and pepper. Mix until the filling becomes smooth and creamy.
Stir in the shredded cheddar cheese and half of the chopped chives. Adjust the seasonings as needed, adding more salt or pepper to match your taste.
Filling the eggs
Spoon the filling into the hollow centers of the egg whites. You can also use a piping bag if you prefer a neater or more decorative presentation. The filling should sit slightly above the surface of the egg white to give the deviled eggs their signature look.
Adding the loaded toppings
Sprinkle the top of each egg with a little bacon and the remaining chives. A light dusting of paprika adds color and a gentle warmth that complements the dish. The combination of creamy filling, smoky bacon, and mild onion flavor makes each bite full and satisfying.
Serving the deviled eggs
Arrange the deviled eggs on a platter and keep them chilled until serving. They hold their shape well and taste even better after resting in the refrigerator for a short time, which helps the flavors blend. These eggs pair easily with salads, roasts, grilled dishes, or other appetizers.
Storing leftovers
If you have leftovers, keep them in an airtight container in the refrigerator. They stay fresh for about two days. However, because deviled eggs are delicate, they are best served the same day for the finest texture and taste.
Final thoughts
Loaded deviled eggs are a simple way to add variety and depth to a classic appetizer. The creamy filling, the warm flavor of bacon, the freshness of chives, and the slight smokiness from paprika make them enjoyable for any occasion. They are easy to prepare, easy to serve, and always disappear quickly from the table.