If you are a fan of classic deviled eggs but crave a little extra oomph on your appetizer plate, this Loaded Deviled Eggs with Bacon Recipe is your new go-to. Imagine silky, rich yolks mixed with tangy sour cream, sharp cheddar, and the irresistible crunch and smokiness of crispy bacon — every bite is a perfect balance of creamy, cheesy, and savory. This dish is not only a crowd-pleaser but also incredibly easy to make, making it a wonderful choice for everything from family gatherings to holiday parties.
Ingredients You’ll Need
These ingredients are refreshingly simple yet essential to getting that perfect texture and flavor combo in your loaded deviled eggs. Each one plays a special role in making the final dish truly unbeatable.
- 6 large eggs: The star of the dish, providing the creamy base once boiled and peeled.
- ¼ cup sour cream: Adds a smooth, tangy creaminess that elevates the yolk filling.
- 3 strips bacon: Brings a smoky, crunchy contrast that takes these eggs to the next level.
- 2 tbsp chopped chives (divided): Offers fresh, mild onion flavor and vibrant green color for garnish and mixing.
- ¼ cup shredded cheddar cheese (divided): Adds melty, sharp cheesiness for richness and texture.
- Kosher salt: Enhances flavors and balances the creamy filling perfectly.
- Freshly ground black pepper: Provides subtle heat and depth to round out the taste.
How to Make Loaded Deviled Eggs with Bacon Recipe
Step 1: Boil and Prep the Eggs
Start by placing your eggs in a single layer in a saucepan and cover them with cold water by about an inch. Bring the water to a gentle boil over medium-high heat, then turn off the heat and cover the pan for about 12 minutes. This method ensures firm yolks that are creamy without any green edges. After cooking, plunge the eggs into an ice bath to cool completely — this makes peeling smooth and prevents any lingering heat from overcooking the yolks.
Step 2: Cook the Bacon and Prepare Fillings
While your eggs are cooling, cook the 3 strips of bacon until crisp in a skillet over medium heat or bake in the oven lined with foil for easy cleanup. Once cooked, set the bacon on paper towels to drain any excess fat and then crumble it into bite-sized pieces. Grate the cheddar cheese and chop the chives, dividing both evenly: half will go into the filling and the other half will be reserved for garnish later. This step sets the stage for that delicious layering of flavors in the filling.
Step 3: Assemble the Deviled Egg Filling
Peel the eggs gently and slice them in half lengthwise. Scoop out the yolks into a medium bowl, making sure to avoid any whites to keep the filling smooth. Add sour cream, half of the cheddar cheese, half of the chopped chives, crumbled bacon (reserve some for garnish), a pinch of kosher salt, and a few cracks of black pepper. Mash and mix everything until silky and well combined. Spoon or pipe this rich mixture back into each egg white half, creating neat mounds of cheesy, smoky goodness.
How to Serve Loaded Deviled Eggs with Bacon Recipe
Garnishes
To make these deviled eggs even more irresistible, sprinkle the reserved cheddar cheese, bacon crumbles, and remaining chives over the top just before serving. This not only adds a pop of color but also a delightful texture contrast right at first bite.
Side Dishes
Loaded deviled eggs pair beautifully with fresh crudités like crisp cucumber slices or sweet cherry tomatoes for a light fresh balance. They also complement heartier sides such as pulled pork sliders or a vibrant green salad, making them flexible for casual picnics or more formal brunches.
Creative Ways to Present
For an elevated presentation, try serving your loaded deviled eggs on a rustic wooden board or a sleek white platter with edible flowers or microgreens. You can also provide small cocktail forks or toothpicks to make them easy to grab, adding a touch of sophistication without any fuss.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers (though that’s unlikely!), store your loaded deviled eggs covered tightly with plastic wrap in the refrigerator. They will stay fresh and tasty for up to two days, making them a handy snack or party appetizer the next day.
Freezing
Freezing deviled eggs is generally not recommended because the texture of the egg whites can become rubbery and the filling may separate upon thawing. For the best taste and texture, it’s better to enjoy this Loaded Deviled Eggs with Bacon Recipe fresh.
Reheating
Since deviled eggs are served cold or at room temperature, reheating isn’t necessary or ideal. Simply let them sit out for a few minutes from the fridge before serving to bring out the flavors nicely without any temperature shock.
FAQs
Can I substitute mayonnaise for sour cream in the recipe?
Absolutely! Mayonnaise works just fine and will give the filling a slightly different creaminess that’s traditional in deviled eggs. Sour cream adds a bit of tang, so choose based on your flavor preference.
What’s the best way to boil eggs to avoid green yolks?
After bringing water to a boil, turn off the heat and cover the pan, letting the eggs sit for about 12 minutes. Then, immediately plunge them into ice water to stop cooking—this keeps the yolks bright yellow and perfectly creamy.
Can I prepare the filling in advance?
Yes! You can make the yolk mixture a few hours ahead, store it in an airtight container in the fridge, and then fill the egg whites just before serving for the freshest results.
How do I make sure the bacon stays crispy on top?
Cook the bacon until very crisp, let it drain thoroughly on paper towels, and crumble right before garnishing the eggs. This prevents it from becoming soggy from any moisture in the filling.
Is there a vegetarian option for this recipe?
To keep the Loaded Deviled Eggs with Bacon Recipe vegetarian, simply omit the bacon and consider adding smoked paprika or crispy fried onions for that smoky crunch and added flavor.
Final Thoughts
You really can’t go wrong with this Loaded Deviled Eggs with Bacon Recipe. It’s one of those dishes that feels like a special treat while still being easy enough for any occasion. Whether you’re hosting friends, bringing a dish to a potluck, or just craving something tasty for yourself, these deviled eggs are bound to become a beloved staple. Go ahead and try making them today — your taste buds will thank you!
Print
Loaded Deviled Eggs with Bacon Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 deviled egg halves
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
Description
This recipe for Loaded Deviled Eggs with Bacon takes the classic deviled eggs up a notch by adding crispy bacon, creamy sour cream, cheddar cheese, and fresh chives. Perfect for parties, snacks, or an appetizer, these flavorful deviled eggs combine creamy filling with a savory crunch, delivering a crowd-pleasing bite every time.
Ingredients
Eggs and Filling
- 6 large eggs
- ¼ cup sour cream
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Toppings
- 3 strips bacon
- 2 tbsp chopped chives, divided
- ¼ cup shredded cheddar cheese, divided
Instructions
- Cook the eggs: Place the 6 large eggs in a single layer in a saucepan and cover them with water by about an inch. Bring the water to a boil over medium-high heat, then cover, remove from heat, and let sit for 12 minutes. After that, transfer the eggs to a bowl of ice water to cool completely before peeling.
- Prepare the bacon and filling: While the eggs cool, cook the bacon strips in a skillet over medium heat until crispy. Drain them on paper towels and crumble into small pieces. Peel the cooled eggs, slice them in half lengthwise, and carefully remove the yolks into a medium bowl. Mash the yolks with sour cream, half the cheddar cheese, half the chopped chives, salt, and pepper until smooth and creamy.
- Assemble the loaded deviled eggs: Spoon or pipe the yolk mixture evenly into the egg white halves. Top each filled egg with crumbled bacon, the remaining shredded cheddar cheese, and the remaining chopped chives. Serve immediately or refrigerate until ready to serve.
Notes
- Use older eggs for easier peeling.
- Substitute Greek yogurt for sour cream for a tangier flavor and a healthier option.
- Make ahead and refrigerate for up to one day, but add bacon toppings just before serving to maintain crispiness.
- Adjust seasoning with salt and pepper to your taste.
- Allow eggs to cool fully before peeling to prevent tearing the whites.
