Deviled eggs have always been a staple at gatherings, but Loaded Deviled Eggs take this classic appetizer to an entirely new level. Creamy, tangy, and topped with savory additions like crispy bacon, sharp cheddar, and fresh chives, they deliver bold flavor in every bite. They are elegant enough for holiday tables yet simple enough for casual get-togethers.
The first time I made this version, I added extra crispy bacon and a touch more mustard than usual, and the flavor was exceptional. The combination of creamy yolk filling and crunchy toppings creates a perfect balance of textures. What I appreciate most about this recipe is how easily it adapts to personal taste while still maintaining the comforting familiarity of traditional deviled eggs. Whether served at brunch, potlucks, or family dinners, these loaded deviled eggs disappear quickly.
Why You’ll Love This Recipe
These deviled eggs are creamy, rich, customizable, and elevated with savory toppings that transform a classic appetizer into a standout dish.
Print
Loaded Deviled Eggs – A Creamy, Flavor-Packed Twist on a Classic Favorite
- Total Time: 27 minutes
- Yield: 24 deviled egg halves
- Diet: Gluten Free
Description
Loaded Deviled Eggs are a creamy, flavor-packed twist on the classic appetizer, filled with a rich yolk mixture and topped with crispy bacon, cheddar cheese, and fresh chives for the ultimate crowd-pleasing bite.
Ingredients
- 12 large eggs
- 1/3 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon garlic powder
- Salt to taste
- Black pepper to taste
- 4 slices bacon, cooked and crumbled
- 1/2 cup shredded sharp cheddar cheese
- 2 tablespoons fresh chives, finely chopped
- Paprika for garnish (optional)
Instructions
- Place eggs in a saucepan and cover with water. Bring to a boil, then turn off heat, cover, and let sit for 10–12 minutes.
- Transfer eggs to an ice bath and cool completely. Peel the eggs.
- Slice eggs in half lengthwise and carefully remove yolks to a bowl.
- Mash yolks with mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper until smooth and creamy.
- Spoon or pipe the yolk mixture evenly into the egg white halves.
- Top each deviled egg with crumbled bacon, shredded cheddar cheese, and chopped chives.
- Lightly sprinkle with paprika if desired and refrigerate until ready to serve.
Notes
- For extra tang, add a splash of pickle juice to the filling.
- Use a piping bag with a star tip for a decorative presentation.
- Prepare up to one day in advance and store covered in the refrigerator.
- Substitute Greek yogurt for part of the mayonnaise for a lighter option.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Large eggs
Eggs are the foundation of this recipe. When properly boiled and cooled, they provide firm whites and creamy yolks that blend beautifully into a smooth filling.
Mayonnaise
Mayonnaise adds richness and smooth texture to the yolk mixture. It creates the classic creamy consistency that defines deviled eggs.
Dijon mustard
Dijon mustard brings a subtle tang and slight sharpness that balances the richness of the mayonnaise and yolks.
Apple cider vinegar
A small splash of vinegar enhances brightness and prevents the filling from tasting too heavy.
Cooked bacon
Crispy, crumbled bacon adds smoky depth and satisfying crunch. It gives the “loaded” element that makes this variation so irresistible.
Shredded cheddar cheese
Sharp cheddar introduces bold flavor and a slightly salty finish that complements the creamy filling.
Fresh chives or green onions
Finely chopped chives provide freshness, color, and a mild onion flavor that lightens the richness.
Salt
Salt enhances the natural flavors of the yolks and balances the creamy ingredients.
Black pepper
Freshly ground black pepper adds gentle heat and depth to the filling.
Paprika
Paprika is a classic finishing touch, adding mild warmth and a vibrant garnish.
Directions
Place the eggs in a single layer in a saucepan and cover them with cold water by about one inch. Bring the water to a gentle boil over medium-high heat. Once boiling, cover the pan, remove it from heat, and let the eggs sit for 10 to 12 minutes.
Transfer the eggs immediately to an ice bath to cool completely. Once cooled, peel the eggs carefully and slice them in half lengthwise. Gently remove the yolks and place them in a mixing bowl, arranging the egg whites on a serving platter.
Mash the yolks with a fork until fine and crumbly. Add mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper. Mix until smooth and creamy. Adjust seasoning as needed.
Spoon or pipe the yolk mixture evenly into the egg white halves. Top each egg with crumbled bacon, shredded cheddar cheese, and chopped chives. Finish with a light sprinkle of paprika for garnish. Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Equipment needed : Must-Have Tools to Get Rolling
Must-Have Tools to Get Rolling
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filli
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results.
Servings and timing
Servings: 12 deviled egg halves (6 whole eggs)
Preparation time: 15 minutes
Cooking time: 12 minutes
Cooling time: 15 minutes
Total time: 42 minutes
Storage/reheating
Store loaded deviled eggs in an airtight container in the refrigerator for up to 2 days. They are best served chilled and should not be reheated. For optimal freshness, add bacon and chives shortly before serving to maintain texture.
Variations and Customizations
This recipe offers endless opportunities for creativity. For a spicier version, add a dash of hot sauce or finely chopped jalapeños to the yolk mixture. You can also incorporate a pinch of cayenne pepper for subtle heat.
If you prefer a lighter option, substitute Greek yogurt for half of the mayonnaise. I once tried blending cream cheese into the yolk mixture, which created an extra-smooth, slightly tangy filling that paired wonderfully with crispy bacon.
For a southwestern twist, mix in a spoonful of salsa and top with diced avocado. If you enjoy smoky flavors, consider adding smoked paprika or a small amount of barbecue seasoning to the filling.
You can experiment with different cheeses such as pepper jack or smoked gouda for varied flavor profiles. Fresh herbs like parsley or dill can also be used in place of chives for a different aromatic finish.
Because deviled eggs are served cold, preparing them a few hours ahead allows the flavors to develop fully, making them even more delicious.
Nutrition and Dietary Info
Below is the approximate nutrition information per serving (2 halves):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 210 kcal |
| Protein | 9 g |
| Carbohydrates | 2 g |
| Fat | 18 g |
| Saturated Fat | 6 g |
| Fiber | 0 g |
| Sugar | 1 g |
| Sodium | 320 mg |
These deviled eggs are low in carbohydrates and high in protein and healthy fats, making them suitable for low-carb diets.
Expert Tips & Customizations
Use slightly older eggs
Eggs that are a few days old peel more easily after boiling.
Cool quickly in ice water
Rapid cooling prevents overcooking and helps achieve a creamy yolk texture.
Pipe for presentation
Using a piping bag creates a polished, professional appearance.
Add toppings just before serving
This keeps bacon crisp and herbs vibrant.
FAQs
How do I prevent the yolks from turning green?
Avoid overcooking and cool the eggs immediately in an ice bath.
Can I make deviled eggs the night before?
Yes, prepare them up to 24 hours in advance and store refrigerated.
How long can deviled eggs sit out?
They should not sit at room temperature for more than 2 hours.
Can I freeze deviled eggs?
Freezing is not recommended, as the texture will change significantly.
What is the best way to pipe the filling?
Use a piping bag with a star tip for a decorative finish.
Can I make this recipe without bacon?
Yes, simply omit the bacon or substitute with roasted vegetables for a vegetarian version.
Conclusion
Loaded Deviled Eggs elevate a traditional favorite with rich, savory toppings and bold flavor combinations. Creamy, customizable, and visually appealing, they are ideal for gatherings, celebrations, or simple family meals. With their balanced textures and satisfying taste, these deviled eggs are sure to become a dependable appetizer in your recipe collection.
Hungry for more? Visit our website for full recipes and follow us on Pinterest for daily foodie inspo you’ll love to pin!