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Loaded Deviled Eggs Recipe

Deviled eggs are always a hit at parties and gatherings, but why not take them up a notch with this loaded version? These loaded deviled eggs are rich, creamy, and packed with flavor from crispy bacon, sharp cheddar cheese, and a sprinkle of fresh chives. They’re the perfect appetizer or snack for any occasion, and they’re sure to impress your guests with their delicious twist on a classic dish.
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Equipment

  • Boiling pot
  • Mixing bowl
  • Spoon or piping bag (for filling)
  • Small skillet for cooking bacon
  • Knife and cutting board

Ingredients
  

  • 12 large eggs
  • 4 slices of bacon cooked and crumbled
  • 1/4 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1/4 cup shredded sharp cheddar cheese
  • 1 tablespoon chopped chives plus extra for garnish
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste

Instructions
 

  • Boil the Eggs:
  • Place the eggs in a large pot and cover with water. Bring to a boil over high heat. Once the water reaches a boil, reduce the heat to low and simmer for 10 minutes. Remove the eggs and let them cool in a bowl of ice water or under cold running water.
  • Prepare the Filling:
  • Peel the cooled eggs and cut them in half lengthwise. Remove the yolks and place them in a mixing bowl.
  • Mash the yolks with a fork until smooth.
  • Make the Creamy Mixture:
  • To the yolks, add mayonnaise, Dijon mustard, apple cider vinegar, and a pinch of salt and pepper. Mix everything until the mixture is smooth and creamy. Taste and adjust the seasoning if needed.
  • Add the Cheese and Bacon:
  • Stir in the shredded cheddar cheese and crumbled bacon. Save a small amount of bacon for garnish if desired.
  • Fill the Egg Whites:
  • Spoon the creamy filling into the egg whites or pipe it using a piping bag for a cleaner presentation.
  • Garnish and Serve:
  • Garnish the deviled eggs with chopped chives, a sprinkle of smoked paprika, and any remaining bacon crumbles.
  • Serve:
  • Arrange the deviled eggs on a platter and serve immediately, or refrigerate until ready to serve.