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Loaded Deviled Eggs with Bacon Recipe

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  • Author: Emily
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 servings 1x
  • Category: Appetizer
  • Method: Boiling
  • Cuisine: American

Description

Loaded Deviled Eggs with Bacon are the ultimate twist on traditional deviled eggs. This recipe combines creamy egg yolks with sour cream, crispy bacon, cheddar cheese, and fresh chives for a burst of flavor in every bite. Perfect for parties, picnics, or anytime you need a delicious appetizer, these deviled eggs will impress your guests with their savory, smoky, and cheesy goodness.

Ingredients

Units Scale

Eggs and Filling

  • 6 large eggs
  • 1/4 cup sour cream
  • 3 strips bacon, cooked crisp & crumbled
  • 2 tablespoons chopped chives (divided)
  • 1/4 cup shredded cheddar cheese (divided)

Kosher salt (to taste)

  • Freshly ground black pepper (to taste)

Instructions

  1. Steam the Eggs (Preferred Method):
    Place 1–2 cups of water in the bottom of a double boiler. Cover it and bring the water to a boil. Add the eggs to the top chamber of the double boiler and replace the lid. Steam the eggs for 12–13 minutes. Meanwhile, prepare an ice bath by adding 2 cups of ice to a large bowl filled with water. After steaming, transfer one egg to the ice water, crack the shell and test for doneness. If not fully cooked, steam for an additional 1–2 minutes. When done, place all eggs in the ice water for 5 minutes, allowing the water to seep under the shells for easier peeling. Peel and set aside.
  2. Boil the Eggs (Alternate Method):
    Place the eggs in a single layer in a large saucepan. Cover the eggs with 1 inch of water and bring to a rolling boil. Cover the pan with a lid, lower the heat, and boil for 1 more minute. Turn off the heat and let the eggs sit in the water for 11 minutes. Once cooked, transfer the eggs to the ice water and let them cool for 5 minutes. Crack and peel the eggshells, then set aside.
  3. Prepare the Egg Whites and Yolks:
    Slice the eggs in half crosswise and gently scoop out the yolks into a medium-sized bowl. Trim a small slice off the bottom of each egg white half to help them sit upright. Set the whites aside.
  4. Mix the Filling:
    In the bowl with the yolks, add the sour cream, ⅔ of the crumbled bacon, 1 tablespoon chopped chives, and 2 tablespoons of shredded cheddar cheese. Season with salt and freshly ground black pepper to taste. Mash and mix until the filling is smooth and well-combined.
  5. Assemble the Deviled Eggs:
    Using a spoon or piping bag, fill each egg white half with the yolk mixture. Garnish with the remaining bacon, chives, and cheddar cheese. For an extra flourish, drizzle a small amount of sour cream over the top.
  6. Serve and Enjoy:
    Arrange on a platter and serve immediately or refrigerate until ready to serve.

Notes

  • Prepare Ahead: These eggs can be made several hours in advance. Store them covered in the refrigerator until serving.
  • Egg Peeling Tip: Slightly older eggs are easier to peel than fresh ones. If possible, use eggs that are about a week old.
  • Customization: Feel free to add additional toppings like diced jalapeños for a spicy kick or paprika for a smoky flavor.
  • Make it Keto-Friendly: This recipe is keto-approved as is, due to its high-fat, low-carb ingredient profile.

Nutrition

  • Serving Size: 1 deviled egg
  • Calories: 70
  • Sugar: 1g
  • Sodium: 120mg
  • Fat: 5g
  • Saturated Fat: 2g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 1g
  • Fiber: 0g
  • Protein: 4g
  • Cholesterol: 95mg

Find it online: https://emilyquickdinners.com/loaded-deviled-eggs-with-bacon-recipe/