Imagine a classic deviled egg,
enhanced with smoky bacon, sharp cheddar, a bit of jalapeño heat, and fresh
chives. The creamy yolk filling is rich yet light, mixed with a little mayo,
Dijon, and a touch of paprika that adds a subtle, smoky flavor. Each bite
balances silky, tangy, and crunchy textures, making these little treats hard to
resist. Whether at a brunch, backyard barbecue, or just when you want a savory
snack, these loaded deviled eggs add a fun twist to a classic favorite.
Why I love them.
I love loaded deviled eggs
because they mix the comfort of a familiar dish with the excitement of a loaded
baked potato in a bite-sized treat. Piping the filling feels like a mini art
project, and the toppings let you be creative—crispy bacon, melted cheese, a
dash of jalapeño, or even a drizzle of sriracha. They’re quick to put together,
easy to travel with, and vanish quickly, so you get to enjoy making something
tasty without spending too long in the kitchen.
Quick info
Preparation time:
15 minutes
Cooking time:
10 minutes (boiling eggs)
Total time: 25
minutes (plus cooling)
Serves: 4
(about 12 deviled eggs, 3 per person)
Difficulty level:
Easy
Ingredients
(makes 12 deviled eggs)
·
12 large eggs, at room temperature
·
¼ cup mayonnaise
·
1 teaspoon Dijon mustard
·
1 teaspoon apple cider vinegar
·
½ teaspoon smoked paprika (plus extra for
garnish)
·
¼ teaspoon garlic powder
·
Salt and freshly ground black pepper, to
taste
·
¼ cup sharp cheddar cheese, finely grated
·
2 tablespoons cooked bacon, crumbled (about 2
slices)
·
1 small jalapeño, seeded and finely diced
(optional)
·
2 tablespoons fresh chives, thinly sliced.
·
1 teaspoon hot sauce (optional)
Tools
·
Medium saucepan
·
Ice bath (large bowl of ice water)
·
Egg slicer or sharp knife
·
Small mixing bowl
·
Fork or potato masher
·
Piping bag or zip-top bag with a corner cut off.
·
Spoon or small scoop for filling.
·
Plate for serving.
Instructions
Step 1.
Boil the eggs – Place the eggs in a single layer in a
saucepan and cover with cold water by about an inch. Bring to a gentle boil
over medium-high heat, then reduce to a simmer and cook for 9 minutes. This
timing gives a firm yolk that’s still creamy.
Step 2.
Shock the eggs – Immediately transfer the eggs to the ice
bath and let them sit for at least 5 minutes. The rapid cooling stops cooking
and makes peeling easier.
Step 3.
Peel the eggs – Tap each egg gently on the counter, roll to
loosen the shell, and peel under running water. The water helps slip the shell
off easily.
Step 4.
Slice and remove yolks – Slice each egg lengthwise and
carefully lift the yolks into a small bowl. Set the whites aside on a serving
plate.
Step 5.
Make the filling – Mash the yolks with a fork until crumbly.
Add mayonnaise, Dijon, vinegar, smoked paprika, garlic powder, a pinch of salt,
and pepper. Mix until smooth and creamy. If you like some heat, stir in the hot
sauce now.
Step 6.
Add the mix-ins – Fold in the grated cheddar, crumbled
bacon, diced jalapeño (if using), and half of the chives. The cheese and bacon
add texture, while the jalapeño gives a subtle kick.
Step 7.
Pipe the filling – Spoon the mixture into a piping bag (or a
zip-top bag with a corner snipped off). Pipe a generous swirl into each egg
white cavity, filling them almost to the top.
Step 8.
Garnish – Sprinkle the tops with a pinch of smoked paprika,
the remaining chives, and a few extra bacon bits for added appeal.
Step 9.
Chill briefly – Cover the plate loosely with plastic wrap
and refrigerate for 10-15 minutes. This allows the flavors to mix and the
filling to set slightly.
Step 10.
Serve – Bring the deviled eggs to the table at room
temperature for the best texture or serve them chilled directly from the
fridge.
Approximate macros per serving (3 deviled eggs)
v
Calories: 210 kcal
v
Protein: 11 g
v
Fat: 17 g
v
Carbohydrates: 2 g
v
Fiber: 0 g
v
Sugar: 1 g
v
Sodium: 260 mg
What to serve with this
Loaded deviled eggs go well with a crisp green salad dressed
in a light vinaigrette, a platter of fresh vegetable sticks, or a selection of
cured meats and olives for a heartier spread.
They also pair nicely with a glass of chilled white wine, a
light beer, or sparkling water with a twist of lemon.
Tips & variations
o
Crunch factor – Add a teaspoon of finely chopped
toasted almonds or crispy fried onions on top for extra crunch.
o
Herb swap – Replace chives with dill or parsley
for a different fresh taste.
o
Spicy version – Mix a dash of sriracha into the
filling and top with sliced pickled jalapeños.
o
Veggie boost – Stir in finely diced red bell
pepper or corn kernels for color and sweetness.
o
Make-ahead – Prepare the deviled eggs up to a
day in advance, keep them covered in the fridge, and add the final garnish just
before serving.
Substitutes
·
Mayonnaise – Use Greek yogurt or light sour
cream for a tangier, lower-fat base.
·
Cheddar – Swap for pepper jack, Gruyère, or a
dairy-free shredded cheese.
·
Bacon – Replace with turkey bacon, pancetta, or
omit for a vegetarian version.
·
Jalapeño – Use pickled jalapeños, serrano
peppers, or a pinch of cayenne for heat.
Frequently asked questions
1. How do I prevent the yolk filling from being too
runny?
Make sure the boiled eggs are fully cooled before mixing and
drain any excess liquid from the yolks after mashing. Adding a little extra
mayo or a pinch of dry mustard can also help thicken the mixture.
2. Can I make these deviled eggs a day ahead?
Yes. Prepare them up to the piping step, cover tightly, and
refrigerate. Add the final garnish right before serving to keep the toppings
crisp.
3. Why did my egg whites turn gray?
Overcooking the eggs or not cooling them quickly enough can
cause a grayish ring around the yolk. Stick to the 9-minute boil and shock in
ice water immediately.
4. What’s the best way to pipe the filling neatly?
Use a piping bag with a wide star tip for a decorative swirl
or simply spoon the mixture in for a rustic look. A zip-top bag with a small
corner cut works just as well for a smooth finish.
5. Can I make a lower-calorie version?
Reduce the mayo to 2 tablespoons and add an extra tablespoon
of Greek yogurt. You can also use reduced-fat cheese and turkey bacon.
6. How long do loaded deviled eggs stay fresh?
Keep them refrigerated in an airtight container. They’re
best eaten within 24 hours, though they’ll remain safe for up to 2 days.
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