Loaded Deviled Eggs
Take your appetizer game to the next level with these Loaded Deviled Eggs, the ultimate twist on a classic snack. Perfectly cooked egg whites are filled with a rich and creamy yolk mixture made with mayonnaise, sour cream, and just a hint of Dijon mustard, creating a velvety base. But the real magic happens with the mix-ins—sharp shredded cheddar cheese, crispy crumbled bacon, and fresh green onions—taking these deviled eggs from simple to show-stopping. Topped with a sprinkle of paprika and reserved garnishes for an eye-catching finish, these decadent bites are ideal for any gathering, from game-day parties to holiday feasts. Ready in under 30 minutes, these savory, protein-packed treats are guaranteed to be a crowd favorite.
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Recipe Information
Ingredients
- 6 pieces Large eggs
- 3 tablespoons Mayonnaise
- 1 tablespoon Sour cream
- 1 teaspoon Dijon mustard
- 1 third cup Shredded cheddar cheese
- 4 slices Cooked and crumbled bacon
- 2 tablespoons Green onion (chopped)
- 1 teaspoon Paprika (for garnish)
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Place the eggs in a single layer in a medium saucepan and add enough cold water to cover them by about 1 inch.
Bring the water to a boil over medium-high heat, then cover the saucepan, remove it from the heat, and let the eggs sit for 10 minutes.
Transfer the eggs to a bowl of ice water and let them cool for at least 5 minutes.
Gently peel the eggs, then slice each egg in half lengthwise and carefully scoop out the yolks into a medium mixing bowl. Place the egg whites onto a serving platter, cut-side up.
Using a fork, mash the yolks until smooth. Add the mayonnaise, sour cream, Dijon mustard, salt, and black pepper, and mix until well combined and creamy.
Fold in the shredded cheddar cheese, crumbled bacon (reserving a small amount for garnish), and chopped green onion (reserving a small amount for garnish). Taste and adjust seasoning if necessary.
Spoon or pipe the yolk mixture back into the egg white halves, evenly dividing among the 12 halves.
Sprinkle the tops of the deviled eggs with reserved bacon, green onion, and a light dusting of paprika for garnish.
Refrigerate the eggs for at least 20 minutes before serving to allow the flavors to meld. Serve chilled and enjoy!
Nutrition Facts
Calories |
1116 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.4 g | 118% | |
| Saturated Fat | 26.1 g | 131% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1243 mg | 414% | |
| Sodium | 2033 mg | 88% | |
| Total Carbohydrate | 19.9 g | 7% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 1.2 g | ||
| Protein | 58.1 g | 116% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 469 mg | 36% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 666 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
