DEVILED EGG RECIPE LOADED just like a Loaded Baked Potato! Smothered in a mixture of cheese, bacon, sour cream, chives, and more! This is the BEST Deviled Eggs Recipe perfect for Easter, Christmas, or any day in between. The ultimate holiday Easy Deviled Eggs.
The perfect Loaded Deviled Egg Recipe is a must make for Easter.
Deviled Eggs are a must make for the holidays. It’s something our family enjoys every year, and I love this unique and tasty version that even kids will gobble up!
I’ve never been the biggest fan of Deviled Eggs but Pat is OBSESSED with them. If I could make them as a side dish for every week night dinner, he’d be happy. In searching for a recipe we could both enjoy for the Easter table, I thought about making a Loaded Deviled Eggs Recipe version, topped with sour cream, bacon, cheese, chives, and more…just like a Loaded Baked Potato!
I think these Deviled Eggs are so cute, tasty, and fun. Kids can help decorate them and feel a part of the process…and they might just like them as well!
I know my niece and nephew were big fans of this Deviled Eggs Recipe. If Henry is anything like his Dad, this will end up being one of his favorite recipes on The Cookie Rookie. If you’ve been wondering how to make deviled eggs, this post is for you!
How long do Deviled Eggs keep in the refrigerator?
Since the shell is removed from cooked Deviled Eggs, they’re more susceptible to bacteria. They can be safely kept in the fridge and enjoyed up to 3-4 days after preparing.
Why do we call them Deviled Eggs?
The term deviled in regards to food goes back to the 18th Century! It refers to to zesty food prepared with mustard, pepper, and other foods mixed with the yellow egg yolk. Well, aren’t we fancy!?
Are Deviled Eggs good for you?
Although eggs are super healthy…we are adding a lot of fat and calories by preparing them this way. No shame in your game, these Loaded Deviled Eggs are THE BOMB! (and holiday calories DO NOT COUNT)
How far ahead can I make Deviled Eggs?
I recommend making these Deviled Eggs at most the night before your holiday party. You can eat them for up to 3-4 days if stored properly in the fridge, but they’re best within a day.
These Loaded Deviled Eggs are the BEST Deviled Eggs I’ve ever tasted.
They’re just so addicting and fun. A creative spin on a classic Easter recipe. I hope you try them and LOVE them! All the toppings are mixed into the middle yolk section, but we also sprinkled tiny portions on top for fun.
Could there be anything better than Deviled Eggs with Bacon? I think not. The ultimate holiday comfort food. Bringing the recipes of your fore-fathers up to present day. I’m obsessed!
See the recipe card below for details on How to Make Deviled Eggs. Enjoy!
- 6 large eggs
- ¼ cup sour cream
- 3 strips bacon cooked crisp & crumbled
- 2 tablespoons chopped chives divided
- ¼ cup shredded cheddar cheese divided
- Kosher salt
- Freshly ground black pepper
- 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 place on the top of the double boiler. Cover and boil the eggs 12-13 minutes. While the eggs steam, place 2 cups of ice in a large bowl and fill 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 the eggs cool 5 minutes (the water will seep under the shell making them easier to peel). Peel the eggs and set aside.
- Place eggs in a single layer, in the bottom, of a large saucepan. Cover the eggs by 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 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.
- 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, 2/3rd crisped bacon, 1-tablespoon chopped chives and 2 tablespoons 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.