Loaded Deviled Eggs with Bacon
A tasty twist on the classic deviled egg recipe with crispy bacon and rich cheddar cheese.
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.
Notes
Serve chilled or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 2 days.