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Loaded Deviled Eggs

Classic deviled eggs upgraded with crispy bacon, sharp cheddar, and fresh chives. Creamy, tangy, and packed with flavor, these bite-sized appetizers are perfect for gatherings and holiday spreads.
Print Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 12 servings
Course: Appetizer, Holiday Recipes, Low Carb, Party Food, Snacks
Cuisine: American
Calories: 140
Ingredients Method Notes

Ingredients
  

  • 14 hard-cooked eggs peeled
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 1/2 tsp Dijon mustard
  • 1 tsp fresh lemon juice
  • 1/4 tsp black pepper
  • 1/3 cup cooked bacon crumbled
  • 1/4 cup sharp cheddar cheese finely shredded
  • 2 tbsp chives or scallion tops, chopped
  • 4 egg whites finely chopped (from extra halves)

Method
 

  1. Slice eggs in half lengthwise. Remove yolks to a medium bowl. Set aside 24 egg white halves and finely chop the remaining whites.
  2. Mash yolks with a fork until crumbly. Add mayonnaise, sour cream, Dijon mustard, lemon juice, and black pepper. Mix until smooth.
  3. Stir in chopped egg whites, crumbled bacon, shredded cheddar, and chives until well combined.
  4. Spoon or pipe about 1 heaping tablespoon of the yolk mixture into each egg white half.
  5. Chill until ready to serve or serve immediately.

Notes

For extra flavor, sprinkle with paprika or extra bacon on top. Can be made a few hours ahead and refrigerated.