Loaded Deviled Eggs with Bacon

By Becky Hardin

Updated Aug 12, 2025

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These loaded deviled eggs with bacon and sour cream are filled with all the flavors of a loaded baked potato. There’s no mayo in this deviled egg recipe, instead it’s a mixture of cheese, bacon, sour cream, chives, and more! This is my personal favorite recipe for deviled eggs, and the recipe that has graced so many of our holiday tables.

Easy Loaded Deviled Eggs

I love this twist on classic deviled eggs, and honestly, I’m planning to make them every Easter and Christmas from now on.

These deviled eggs with bacon are inspired by loaded baked potatoes—my favorite comfort food. Instead of mayo, I use sour cream as the base for the yolk mixture, which makes them creamy and tangy. Then I pile on the bacon, cheese, chives, and all those good toppings that make them irresistible.

Choose my steamed or boiled method for perfectly hard boiled eggs every time!

Recipe Card

Loaded Deviled Eggs with Bacon

4.60 from 115 votes

Prep: 10 minutes mins

Cook: 20 minutes mins

Total: 30 minutes mins

Servings: 12

Author: Becky Hardin

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These loaded deviled eggs with bacon and sour cream are filled with all the flavors of a loaded baked potato. There's no mayo in this deviled egg recipe; instead, it's a mixture of cheese, bacon, sour cream, chives, and more! This is such an easy recipe, perfect for Easter, Christmas, or any day in between. It's a little different than the classic, but SO delicious.

Step-by-step photos can be seen below the recipe card.

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Ingredients 

1x2x3x

• ▢ 6 large eggs
• ▢ ¼ cup sour cream
• ▢ 3 strips bacon cooked crisp & crumbled, or use bacon crumbles
• ▢ 2 tbsp chopped chives divided
• ▢ ¼ cup shredded cheddar cheese divided
• ▢ kosher salt
• ▢ freshly ground black pepper

Instructions 

For steamed hard-boiled eggs (my preferred method):

• Place 1-2 cups water in the bottom of a double boiler, cover, and bring to a boil. Place the eggs in the top of the double boiler and cover with the lid. Boil the eggs 12-13 minutes. While the eggs steam, place 2 cups of ice in a large bowl and fill it with cold water. After 12 minutes, transfer one egg to the ice water, break the eggshell, and test the egg for doneness. If the egg isn't cooked through, cook an additional 1-2 minutes. When eggs are cooked, transfer them to the ice water, crack the eggshells, return to the ice water, and let them cool 5 minutes (the water will seep under the shell, making them easier to peel). Peel the eggs and set aside.

For boiled hard-boiled eggs:

• Place eggs in a single layer in the bottom of a large saucepan. Cover the eggs with 1 inch of water and bring the water to a rolling boil. Place the lid on the pan, turn the heat to low, and boil 1 more minute. Turn off the heat and let the eggs sit in the water for 11 minutes. Again, test 1 egg for doneness. Note: If you cook eggs too long, a green rim will appear around the yolk. The eggs would still be edible, but not as tender and pretty. When eggs are cooked, transfer them to the ice water, crack the eggshells, return to the ice water and let the eggs cool 5 minutes (the water will seep under the shell making them easier to peel). Peel the eggs and set aside.

To Assemble the Deviled Eggs

• Cut the cooked eggs in half crosswise and place the yolks in a medium-size bowl. Trim a very thin slice off the bottom of each half of the egg whites so they can sit flat. Set aside.
• To the bowl with the egg yolks, add sour cream, 2/3rds of crisped bacon, 1 tbsp chopped chives, and 2 tbsp cheddar cheese. Salt & pepper to taste. Mix until well combined and fill each egg white with the yolk mixture.
• Top with reserved bacon, chives, cheddar cheese and drizzle with sour cream. Enjoy!

Calories: 73kcalProtein: 4gFat: 6gSaturated Fat: 2gCholesterol: 90mgSodium: 86mgPotassium: 48mgVitamin A: 195IUVitamin C: 0.3mgCalcium: 35mgIron: 0.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Make Loaded Deviled Eggs With Bacon Step by Step

Steamed hard-boiled eggs: Place 1-2 cups of water in the bottom of a double boiler, cover, and bring to a boil. Place the eggs in the top of the double boiler and cover with the lid. Boil the eggs 12-13 minutes.

While the eggs steam, place 2 cups of ice in a large bowl and fill it with cold water. After 12 minutes, transfer one egg to the ice water, break the eggshell, and test the egg for doneness. If the egg isn’t cooked through, cook an additional 1-2 minutes.

When eggs are cooked, transfer them to the ice water, crack the eggshells, return to the ice water, and let them cool 5 minutes (the water will seep under the shell, making them easier to peel). Peel the eggs and set aside.

Boiled hard-boiled eggs: Place eggs in a single layer in the bottom of a large saucepan. Cover the eggs with 1 inch of water and bring the water to a rolling boil. Place the lid on the pan, turn the heat to low, and boil 1 more minute.

Turn off the heat and let the eggs sit in the water for 11 minutes. Again, test 1 egg for doneness.

If you cook eggs too long, a green rim will appear around the yolk. The eggs would still be edible, but not as tender and pretty.

Cool the eggs: When eggs are cooked, transfer them to the ice water, crack the eggshells, return to the ice water, and let cool 5 minutes (the water will seep under the shell, making them easier to peel). Peel the eggs and set aside.

Cut the eggs: Cut the cooked eggs in half crosswise and place the yolks in a medium-size bowl. Trim a very thin slice off the bottom of each half of the egg whites so they can sit flat. Set aside.

Make the yolk mixture: To the bowl with the egg yolks, add ¼ cup sour cream, 2/3rds of crisped bacon, 1 tbsp chopped chives, and 2 tbsp cheddar cheese. Salt & pepper to taste. Mix until well combined and fill each egg white with the yolk mixture.

Garnish and serve: Top with reserved bacon, chives, cheddar cheese and drizzle with sour cream. Enjoy!

For the best quality, I recommend making these loaded deviled eggs no more than a day ahead of time. Prep and keep them in the fridge. If you want to prep them further ahead, I’d recommend hard-boiling the eggs to speed things up. Then you can make the filling, and finish the prep the night before.

As tempting as it may be to freeze deviled eggs, I don’t recommend it. The texture will change, making the eggs less appetizing.

Serving Suggestions

These flavorful deviled eggs make a great appetizer! Lay them out on the holiday app table, or serve them up as a finger food for your holiday party. Keep an eye on them, and put extras in the fridge ASAP to make sure they last as long as possible.

They also make a good side dish to serve along with brown sugar ham or glazed pineapple ham, and your favorite veggie side dishes.

more holiday recipes

Sauteed Brussels Sprouts Recipe with Pears, Blue Cheese, and Walnuts

Savory Mashed Sweet Potatoes (Sweet Potato Mash Recipe)

Honey Glazed Carrots (Ginger Carrots)

Instant Pot Potato Salad with Dill Pickles