Loaded Deviled Eggs with Bacon and Cheddar
Deviled eggs with a creamy sour cream filling, sharp cheddar, chives, and crispy bacon.
Equipment
- Steamer basket or pot
- Skillet
- Mixing bowl
Ingredients
Main Ingredients
- 6 large eggs
- ¼ cup sour cream
- 3 strips bacon cooked until crisp and crumbled
- 2 tbsp fresh chives chopped and divided
- ¼ cup shredded cheddar cheese divided
- 1 pinch kosher salt
- ¼ tsp freshly ground black pepper
Instructions
Cooking
- Cook the eggs. Steam for 12 minutes or simmer 9 to 12 minutes, then cool in ice water for 5 minutes and peel.
- Cook the bacon. Fry until crisp, drain, and crumble.
- Make the filling. Halve the eggs, then mash the yolks with the sour cream, half the bacon, half the chives, half the cheddar, salt, and pepper.
- Fill. Spoon or pipe the filling into the whites.
- Top. Finish with the remaining bacon, chives, and cheddar, then chill until serving.
Notes
Substitutions: Use mayonnaise for part of the sour cream for a richer filling.
Tips: Steam the eggs for easier peeling and add the toppings just before serving.
Storage: Refrigerate up to 2 days. Do not freeze.