Store leftovers covered in the refrigerator for up to 2 days.
Prep Time
20 minutes
Cooking Time
12 minutes
Total Time
32 minutes
Nutritional Information (Approximate per serving – 2 halves)
Calories: 190
Protein: 7g
Sodium: 220mg
FAQs
Can I make Loaded Deviled Eggs ahead of time?
Yes, they can be prepared up to 24 hours in advance and stored covered in the refrigerator.
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How long do deviled eggs last?
They’re best eaten within 2 days when refrigerated properly.
Can I freeze deviled eggs?
No, freezing is not recommended as the texture changes significantly.
What’s the best mayo to use?
Full-fat mayonnaise provides the creamiest and most flavorful result.
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Conclusion
Loaded Deviled Eggs take a classic appetizer and turn it into a bold, flavor-packed crowd favorite. With creamy filling, melty cheese, and fresh toppings, they deliver everything people love about comfort food in one bite-sized treat. Easy to prepare, endlessly customizable, and always a hit, these deviled eggs deserve a permanent place on your party menu.
12 large eggs
½ cup mayonnaise
1 teaspoon Dijon mustard
½ teaspoon garlic powder
Salt and black pepper, to taste
Loaded Toppings
½ cup cooked bacon, finely crumbled
½ cup shredded cheddar cheese
2 tablespoons sour cream
2 tablespoons green onions, finely sliced
Paprika, for garnish
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Instructions
Step 1: Boil the Eggs
Place eggs in a single layer in a saucepan and cover with water. Bring to a boil over medium-high heat. Once boiling, cover, remove from heat, and let sit for 10–12 minutes. Transfer eggs to an ice bath to cool completely.
Step 2: Peel and Halve
Once cooled, peel the eggs carefully. Slice each egg in half lengthwise and gently remove the yolks, placing them in a mixing bowl. Arrange the egg whites on a serving tray.
Step 3: Make the Filling
Mash the egg yolks until smooth. Add mayonnaise, Dijon mustard, garlic powder, salt, and black pepper. Mix until creamy and well combined. Fold in sour cream for extra richness.
Step 4: Load the Filling
Stir in half of the crumbled bacon, half of the shredded cheese, and half of the green onions into the yolk mixture. Mix gently to distribute evenly.
Step 5: Fill and Garnish
Spoon or pipe the filling into the egg whites. Top each deviled egg with remaining bacon, cheese, green onions, and a light sprinkle of paprika.
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