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