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.
- 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
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.