Loaded Deviled Eggs with Bacon are a tasty twist on the classic deviled egg recipe. Perfect as an appetizer or a snack, these eggs are creamy, savory, and have a delightful crunch thanks to the bacon. They are easy to make and will surely impress your family and friends.
Why Make This Recipe
This recipe is a fantastic way to elevate a traditional dish. By adding crispy bacon and rich cheddar cheese, these deviled eggs become a flavor bomb that everyone will love. They are great for parties, picnics, or just a fun treat at home. Plus, they are simple to prepare and can be made ahead of time, making them a convenient choice.
How to Make Loaded Deviled Eggs with Bacon
Ingredients:
- 6 large eggs
- ¼ cup sour cream
- 3 strips bacon
- 2 tbsp chopped chives (divided)
- ¼ cup shredded cheddar cheese (divided)
- Kosher salt
- Freshly ground black pepper
Directions:
For Steamed Hard-Boiled Eggs (My Preferred Method):
- Place eggs in a steamer basket over boiling water.
- Cover and steam for about 12 minutes.
- Remove and place eggs in ice water for 5 minutes to cool.
For Boiled Hard-Boiled Eggs:
- Place eggs in a pot and cover with water.
- Bring to a boil, then reduce heat and simmer for 9-12 minutes.
- Cool in ice water for 5 minutes.
To Assemble the Deviled Eggs:
- Peel the eggs and slice them in half lengthwise.
- Remove the yolks and place them in a bowl.
- Add sour cream, chopped bacon (reserve some for topping), half the chives, and half the cheddar cheese to the yolks.
- Mash everything together until well combined. Season with salt and pepper to taste.
- Spoon or pipe the mixture back into the egg whites.
- Top with remaining bacon, chives, and cheddar cheese.
How to Serve Loaded Deviled Eggs with Bacon
Serve these Loaded Deviled Eggs chilled or at room temperature. Arrange them on a platter for a beautiful presentation. They make a great appetizer for parties, family gatherings, or any casual get-together. Don’t forget to have some extra bacon on the side for those who want more crunch!
How to Store Loaded Deviled Eggs with Bacon
Store any leftovers in an airtight container in the refrigerator. They can last up to 2 days but are best enjoyed fresh. Make sure to cover them well so they do not absorb other odors from the fridge.
Tips to Make Loaded Deviled Eggs with Bacon
- For easier peeling, use eggs that are at least a week old.
- If you like a little heat, add a dash of hot sauce or some diced jalapeños to the filling.
- Make sure to finely chop bacon and chives for even distribution in the filling.
Variation
You can customize Loaded Deviled Eggs by trying different add-ins, such as avocado, garlic powder, or crumbled blue cheese for a unique flavor twist.
FAQs
1. Can I use turkey bacon instead of regular bacon?
Yes, turkey bacon works well if you prefer a lighter option. Just cook it until crispy.
2. How do I make sure my eggs are cooked perfectly?
Use a timer and try the steaming method for consistent results. If boiling, a quick ice bath helps stop cooking and makes peeling easier.
3. Can I make these eggs a day ahead?
Absolutely! Prepare the filling and store it separately from the egg whites. Assemble them right before serving for the best texture.
Enjoy your delicious Loaded Deviled Eggs with Bacon!
Loaded Deviled Eggs with Bacon
Ingredients
For the Eggs
- 6 large large eggs Use eggs that are at least a week old for easier peeling.
For the Filling
- ¼ cup sour cream
- 3 strips bacon Cook until crispy, reserve some for topping.
- 2 tbsp chopped chives Divided into two portions.
- ¼ cup shredded cheddar cheese Divided into two portions.
- Kosher salt To taste.
- Freshly ground black pepper To taste.
Instructions
Hard-Boiling the Eggs
- For Steamed Hard-Boiled Eggs: Place eggs in a steamer basket over boiling water. Cover and steam for about 12 minutes. Remove and place eggs in ice water for 5 minutes to cool.
- For Boiled Hard-Boiled Eggs: Place eggs in a pot and cover with water. Bring to a boil, then reduce heat and simmer for 9-12 minutes. Cool in ice water for 5 minutes.
Assembling the Deviled Eggs
- Peel the eggs and slice them in half lengthwise.
- Remove the yolks and place them in a bowl.
- Add sour cream, chopped bacon (reserve some for topping), half the chives, and half the cheddar cheese to the yolks.
- Mash everything together until well combined. Season with salt and pepper to taste.
- Spoon or pipe the mixture back into the egg whites.
- Top with remaining bacon, chives, and cheddar cheese.
