Creamy Loaded Deviled Eggs: A Classic Appetizer Reinvented (Print Version)
Creamy, tangy Loaded Deviled Eggs with crispy bacon, chives. A classic appetizer, elevated for your next gathering. So simple, so good!
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 35 minutes
Servings: 12 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Gluten-Free
# Ingredients:
→ Base Ingredients
01 -
6 Large Eggs
02 -
1/2 cup Mayonnaise
→ Flavor Boosters
03 -
1 tbsp Dijon Mustard
04 -
1 tsp White Vinegar
05 -
1/4 tsp Salt (or to taste)
06 -
1/8 tsp Black Pepper (freshly ground, or to taste)
→ Loaded Toppings
07 -
3 slices Bacon (cooked crispy and crumbled)
08 -
2 tbsp Fresh Chives (finely snipped)
→ Optional Extras
09 -
Pinch of Smoked Paprika (for garnish)
10 -
Dash of Hot Sauce (in filling, to taste)
# Instructions:
01 -
Okay, so first things first, we need perfectly cooked eggs. Place your eggs in a single layer in a saucepan, cover them with cold water by about an inch. Bring that water to a rolling boil over high heat, then immediately turn off the heat, cover the pan, and let them sit for 10-12 minutes. This is my go-to method; it usually prevents that green ring around the yolk. Honestly, this is where I always forget to set a timer, so learn from my mistakes!
02 -
Once the timer's up, drain the hot water and immediately plunge the eggs into an ice bath. This stops the cooking process and makes them easier to peel. Let them chill for at least 5 minutes. Then, gently tap and roll each egg to crack the shell all over. Peel them under cold running water; it helps the shell slip right off. I swear, sometimes it feels like a battle, but a good ice bath helps so much!
03 -
Carefully slice each peeled egg in half lengthwise. Gently scoop out the yolks into a medium-sized bowl. Place the egg white halves on a serving platter. This is where I start to see the potential for deliciousness, and the kitchen begins to smell faintly of cooked eggs – in a good way, I promise!
04 -
Now for the fun part! Mash the yolks with a fork until they're mostly smooth. Add the mayonnaise, Dijon mustard, white vinegar, salt, and pepper. Mix everything together until it's creamy and well combined. Taste it! Adjust seasonings as needed. This is your moment to make these Loaded Deviled Eggs just right for *your* palate. A little more salt? A dash more mustard? Go for it!
05 -
Transfer the creamy yolk mixture to a piping bag fitted with a star tip (or just a Ziploc bag with the corner snipped, if you're feeling brave like I usually am!). Pipe or spoon the filling back into the hollowed-out egg white halves. Don't worry if it's not perfectly uniform; homemade charm is what we're going for here. I usually make a little mess, but that's just part of the kitchen chaos!
06 -
This is where the "loaded" magic happens! Sprinkle those crispy, crumbled bacon bits generously over each deviled egg. Then, scatter the fresh, snipped chives on top. You want to see that pop of green! Chill your Loaded Deviled Eggs for at least 30 minutes before serving to let the flavors meld. The final result should look vibrant, smell savory, and taste absolutely incredible. Enjoy!
# Notes:
01 -
Honestly, don't rush the cooling process for the eggs; it makes peeling so much easier.
02 -
You can mix the deviled egg filling a day ahead and store it in an airtight container. Just pipe it into the whites right before serving for freshness.
03 -
No Dijon? Yellow mustard works in a pinch, but the flavor is a bit different. I've done it, it's... fine.
04 -
A sprinkle of smoked paprika or a tiny dash of hot sauce on top really makes these Loaded Deviled Eggs pop!
# Equipment Needed:
01 -
Saucepan
02 -
Medium bowl
03 -
Fork
04 -
Ice bath
05 -
Piping bag (optional)
# Nutrition (Per Serving):
Calories: 80-100
Total Fat: 7-9g
Total Carbohydrate: 1-2g
Protein: 4-5g