Loaded Deviled Eggs Recipe


  • 12 large eggs
  • 1/4 cup mayonnaise (for richer flavor, or use half mayo, half sour cream)
  • 1 tablespoon Dijon mustard
  • 1 teaspoon white vinegar
  • 1/4 teaspoon smoked paprika (plus more for garnish)
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/4 cup shredded cheddar cheese
  • 4 slices cooked bacon, crumbled
  • 2 tablespoons finely chopped chives


  • Hard Boil the Eggs: Place eggs in a saucepan and cover with cold water by about an inch. Bring to a rolling boil over medium-high heat. Reduce heat to low, cover, and simmer for approximately 1 minute. Remove the pan from heat and let the eggs sit, covered, for 12-14 minutes.
  • Ice Bath: Carefully drain the hot water and immediately submerge the eggs in a bowl of ice water. Let them cool completely for at least 15 minutes. This will make peeling easier.
  • Prep the Eggs: Gently crack and peel the shells. Slice the eggs in half lengthwise and scoop out the yolks into a medium mixing bowl. Set the egg white halves aside.
  • Make the Filling: Mash the egg yolks with a fork until crumbly. Add mayonnaise (or mayo/sour cream combo), Dijon mustard, white vinegar, smoked paprika, salt, and pepper. Mix until smooth and creamy.
  • Add the Load: Fold in shredded cheddar cheese, crumbled bacon, and half of the chopped chives. Adjust seasonings to taste, adding more if desired.
  • Fill and Garnish: Spoon or pipe the yolk mixture into the egg white halves. Sprinkle with additional smoked paprika, the remaining crumbled bacon, and the rest of the chopped chives.
  • Chill: Refrigerate for at least 30 minutes before serving. This allows the flavors to meld and the filling to firm up slightly.


  • Don’t overcook your eggs: This results in a rubbery texture and a faint green ring around the yolk.
  • Customize It: Add finely chopped jalapenos, a dash of hot sauce, or a sprinkle of your favorite spice blend for some extra kick.
  • Serving: Arrange on a platter for a beautiful and flavorful appetizer at parties or gatherings.


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