Loaded Deviled Eggs with Bacon

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.

Loaded Deviled Eggs

Loaded Deviled Eggs are a must make for the holidays. This easy recipe is something our whole family enjoys, and I love this unique and tasty version that even kids will gobble up.

These deviled eggs with bacon are inspired by loaded baked potatoes! This mayo-free recipe uses sour cream as a base for the yolk mixture instead. And then they’re topped with bacon, cheese, chives, and more.

I love this twist on classic deviled eggs, and I’m going to be making it for every Easter and Christmas from now on.

Ingredients

• Eggs: You’ll need eggs for this recipe, of course! You can make as few or as many as you like.
• Sour Cream: Sour cream takes the place of the mayo here, and adds a slightly tangy twist.
• Bacon: Deviled eggs with bacon? Absolutely! Use bacon crumbles.
• Chives: You can skip these if you don’t have any, but they taste great.
• Cheddar Cheese: Cheddar is ideal for this recipe.
• Salt & Pepper: to taste.

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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 holiday ham (try our Brown Sugar Ham, Honey Glazed Ham, or Pineapple Ham) and your favorite veggie side dishes.

How long do Deviled Eggs keep?

Once the shell is removed from the hard-boiled eggs, and they’re prepared with the filling, the storage time decreases. But they can be safely kept in the fridge and enjoyed up to 3 days after preparing. Just be sure to keep them in an airtight container.

Make Ahead Instructions

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 just hard-boiling the eggs to speed things up. Then you can make the filling, and finish the prep the night before.

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

Print Rate Pin

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.

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Ingredients 

1x2x3x

• ▢ 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

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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 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.

For boiled hard-boiled eggs:

• 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.

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, 2/3rd 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.
• Enjoy!

Video

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!

More Holiday Dishes to Try:

• Shaved Brussels Sprouts Salad
• Savory Mashed Sweet Potatoes
• Honey Glazed Carrots
• Instant Pot Potato Salad
• Pimento Cheese Deviled Eggs