These loaded deviled eggs have everything you love about a loaded baked potato tucked into a creamy, tangy deviled egg. They’re topped with crispy bacon, sharp cheddar, and green onions, so you get a little of everything in each bite. They’re right at home on a holiday table, at a backyard barbecue, or anywhere a platter of deviled eggs fills at home.
Here in Texas, deviled eggs show up at just about every holiday and backyard cookout. They’re one of those Southern staples that don’t really need changing, but I wanted to make a version that had a little more going on. These loaded deviled eggs take all the good stuff you’d put on a loaded baked potato and add it to the classic deviled egg.
When I developed this recipe, I didn’t want to lose what makes a deviled egg good in the first place. The filling still has that familiar creamy texture and a little tang from the mustard and pickly juice. I added sour cream to the filling and kept the bacon, cheddar, and green onions as toppings instead of mixing everything together.
One thing I will tell you is to wait until you’re ready to serve before adding the toppings. You can make the eggs and pipe the filling ahead of time, but the bacon softens if you let everything sit together in the refrigerator. I also finely shred the cheddar straight from the block because big shreds are awkward on deviled eggs. You want to be able to pick one up and actually eat it without half the toppings falling off.
Why You’ll Love These Loaded Deviled Eggs
- All the loaded baked potato favorites. Crispy bacon, sharp cheddar, sour cream, and green onions bring those familiar flavors to a deviled egg.
- Creamy filling that isn’t too heavy. The mustard and pickly juice give the mayonnaise and sour cream filling just the right amount of tang.
- Bacon that stays crispy. Keeping the toppings separate until serving means you don’t end up with softened bacon.
- Easy to prep before everyone arrives. You can boil, peel, and fill the eggs ahead of time, then finish the platter when you’re ready to serve.
Ingredients for Loaded Deviled Eggs
- Large eggs: You’ll need a dozen large eggs, which gives you 24 deviled egg halves.
- Mayonnaise: The base of the creamy yolk filling. Use a mayonnaise you already like the taste of. I love using Hellman’s or Dukes.
- Sour cream: Gives the filling a little extra tang and brings in that familiar loaded baked potato flavor. Regular sour cream is my preference here.
- Yellow mustard: Keeps the filling tasting like a traditional deviled egg. There’s no need for anything fancy.
- Pickle juice: A small amount of dill pickle juice adds acidity without making the filling taste strongly of pickles.
- Coarse Kosher salt: Seasons the filling. The bacon and cheddar are salty too, so you don’t need a heavy hand here.
- Black pepper: Adds a little peppery bite.
- Garlic powder: Gives the filling a little more seasoning without pieces of fresh garlic throughout.
- Thick-cut bacon: Thick-cut bacon gives you substantial, crispy pieces that don’t disappear underneath the cheese.
- Sharp cheddar cheese: I recommend finely shredding it yourself from a block. Sharp cheddar has more noticeable cheese flavor, and the finer shreds are easier to eat on top of the eggs.
- Green onions: Add a mild onion flavor that works well with the bacon and cheddar.
- Smoked paprika: A light sprinkle adds a little smoky flavor and finishes the eggs off.
How to Make Loaded Deviled Eggs
- Bring a pot of water to a rolling boil. Reduce the heat to low and gently place the eggs in the water with a slotted spoon. Turn the heat back to high and boil for 10 minutes.
- Transfer the eggs to an ice bath and let them cool completely. Peel the shells, then slice the eggs in half lengthwise and carefully remove the yolks.
- Add the yolks to a mixing bowl and mash until fine. Stir in the mayonnaise, sour cream, yellow mustard, pickle juice, salt, pepper, and garlic powder until smooth and creamy.
- Spoon or pipe the filling back into the egg white halves, dividing it evenly.
- Sprinkle the eggs with crispy crumbled bacon, finely shredded sharp cheddar, sliced green onions, and a light dusting of smoked paprika. Refrigerate until you’re ready to serve.
Kara’s Tips
Don’t skip mashing the yolks well. Any larger pieces of yolk will make the filling harder to pipe and can leave it a little lumpy. Get them as fine as possible before mixing in the other ingredients.
Use a piping bag for a neater platter. A piping bag with a large opening makes filling the eggs easier, but you can absolutely use a spoon. If you’re using a decorative piping tip, make sure the filling is smooth enough to pass through it.
Keep the toppings small. Finely crumbled bacon, thin green onion slices, and finely shredded cheese make these much easier to eat. You want all three toppings in a bite without everything falling off.
Give the filling a taste before you pipe it. The exact saltiness of your mayonnaise, mustard, and pickle juice can vary. Taste it once everything is combined so you can make any small seasoning adjustments before filling the egg whites.
What to Serve with Loaded Deviled Eggs
These are an easy addition to an appetizer spread, but they’re just as good alongside a backyard dinner. A few recipes I’d serve with them:
How to Make Loaded Deviled Eggs Ahead of Time
You can make the deviled egg filling and assemble the eggs ahead of time, but save the bacon, cheddar, and green onions until you’re ready to serve them.
Once the eggs are filled, keep them covered in the refrigerator. Store the cooked bacon and prepared toppings separately.
When you’re ready to put them out, add the toppings and finish with smoked paprika. This keeps the bacon crisp and the green onions from going soft.
Storage
Refrigerator: Store leftover loaded deviled eggs in an airtight container in the refrigerator for up to 2 days. They’re best when the toppings are freshly added, so the texture won’t be quite the same after they’ve been sitting.
Freezer: I don’t recommend freezing deviled eggs. The egg whites become rubbery and watery after thawing, and the creamy filling will separate.
For food safety, don’t leave deviled eggs at room temperature for more than 2 hours, or 1 hour if it’s above 90ºF. If you’re serving them outside during a Texas summer, keep the platter chilled and bring out smaller batches as needed.
Frequently Asked Questions
Deviled egg filling can become runny if too much liquid is added or the eggs aren’t fully cooled before mixing. This recipe uses a combination of mayonnaise, sour cream, mustard, and a small amount of pickly juice, so be sure to measure those ingredients rather than estimating.
A deviled egg tray with individual wells is the easiest solution. If you’re using a regular platter, you can cut a very thin slice from the rounded underside of each egg white half to create a flat surface. Just be careful not to cut through the bottom.
Very fresh eggs can be harder to peel because the membrane tends to cling more tightly to the egg white. Eggs that have been refrigerated for several days often peel more easily. Cooling them completely in an ice bath helps, too.
More Appetizer Recipes
If you’re putting together appetizers for a holiday, cookout, or game day, here are a few more recipes to add to the table.
- Bisquick Sausage Balls
- Frank’s Buffalo Chicken Dip
- Smoked Queso
- Easy Baked Jalapeno Poppers with Sausage
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Loaded Deviled Eggs
Ingredients
- 12 large eggs
- ½ cup mayonnaise
- 2 tablespoons sour cream
- 2 teaspoons yellow mustard
- 1 teaspoon pickle juice
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
Toppings
- 4 slices thick-cut bacon cooked crispy and crumbled
- ⅓ cup finely shredded sharp cheddar cheese
- 2 whole green onions thinly sliced
- Smoked paprika for garnish
Instructions
- Bring a pot of water to a boil. Reduct the heat to low and gently place the eggs down in the water.
- Turn the heat back up to boiling and cook for 10 minutes.
- Transfer the eggs to an ice bath and let cool completely before peeling.
- Slice the eggs in half lengthwise and carefully remove the yolks.
- Add the yolks to a bowl and mash until fine.
- Stir in the mayonnaise, sour cream, mustard, pickle juice, salt, pepper, and garlic powder until smooth and creamy.
- Spoon or pipe the filling into the egg whites.
- Top with the crispy bacon, shredded cheddar cheese, green onions, and a light sprinkle of smoked paprika.
- Refrigerate until ready to serve.
Video
Notes
- Make ahead: The eggs can be filled ahead of time and refrigerated, covered. Keep the bacon, cheddar, and green onions separate until serving so the toppings stay crisp.
- Cheddar: Finely shred sharp cheddar from a block. Larger shreds are harder to keep on top of the eggs.
- Smooth filling: Mash the yolks thoroughly before mixing in the remaining filling ingredients, especially if you’re piping the filling.
- Storage: Refrigerate leftovers in an airtight container for up to 2 days. Keep deviled eggs chilled until serving, and don’t leave them out for more than 2 hours (1 hour above 90°F).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
