Loaded Deviled Eggs

A plate of deviled eggs garnished with chopped green onions, shredded cheese, crumbled bacon, and a sprinkle of paprika, arranged closely together on a white dish.

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These loaded deviled eggs have a creamy, tangy filling topped with crispy bacon, finely shredded sharp cheddar, green onions, and smoked paprika. Inspired by a loaded baked potato, they're a great appetizer for Easter, cookouts, and holiday gatherings.

Prep Time20

Cook Time5

Cooling Time10

Total Time35

Course: Appetizer

Cuisine: American, Southern

Servings: servings

Author: kara

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).

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