Here’s a delicious Loaded Deviled Eggs recipe — creamy, tangy, and topped with all the best “loaded” fixings.
🥚 Loaded Deviled Eggs
🛒 Ingredients (Makes 12 halves)
For the eggs:
- 6 large eggs
- 3 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tsp apple cider vinegar or lemon juice
- ¼ tsp salt
- ⅛ tsp black pepper
- 2–3 slices cooked bacon, crumbled
- ¼ cup shredded cheddar cheese
- 2 green onions, thinly sliced
- Paprika, for garnish
👩🍳 Instructions
- Boil the eggs
- Place eggs in a saucepan and cover with water.
- Bring to a boil, then cover, remove from heat, and let sit 10–12 minutes.
- Transfer to ice water for 5 minutes and peel.
- Prepare the filling
- Slice eggs in half lengthwise and remove yolks.
- Mash yolks in a bowl with mayonnaise, mustard, vinegar, salt, and pepper until smooth.
- Assemble the eggs
- Spoon or pipe yolk mixture back into egg whites.
- Top the “loaded” way
- Sprinkle crumbled bacon, shredded cheddar, and green onions.
- Finish with a light dusting of paprika.
- Chill and serve
- Refrigerate for at least 30 minutes for best flavor.
🔥 Optional Add-Ins
- Jalapeño slices for a spicy kick
- Pickle relish for tang
- Chives instead of green onions
- A dab of sour cream in the filling for extra creaminess
If you want, I can also give you a “Bacon Ranch Loaded Deviled Eggs” version that’s extra creamy and savory — perfect for game day or parties.
Do you want me to do that?
