Loaded Deviled Eggs with Bacon

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.

4.60 from 115 votes

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.

Prep Time10

Cook Time20

Total Time30

Course: Side Dish

Cuisine: American

Servings:

Author: Becky Hardin

Ingredients

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!

Video

Nutrition