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
Scale
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.
