Loaded Deviled Eggs

Give your traditional deviled eggs a hearty and flavorful twist! These loaded deviled eggs are packed with a combination of cheese, bacon, and chives, making them a delightful appetizer for any occasion.


  • 12 large eggs
  • 1/3 cup mayonnaise
  • 2 teaspoons Dijon mustard
  • 2 teaspoons white wine vinegar or apple cider vinegar
  • Salt and black pepper, to taste
  • 4 strips of bacon, cooked and crumbled
  • 1/4 cup shredded cheddar cheese
  • 2 tablespoons fresh chives, finely chopped
  • 1/4 teaspoon smoked paprika (optional for garnish)
  • Fresh parsley, for garnish


  1. Boil the Eggs:
    • Place the eggs in a large saucepan and cover with water by an inch. Bring the water to a boil. Once boiling, reduce the heat to low and let simmer for 1 minute.
    • Remove from heat, cover, and let sit for 12 minutes.
    • Drain the hot water and transfer the eggs to a bowl of ice water to cool for about 5 minutes.
  2. Preparation:
    • Once the eggs are cool, peel them and cut them in half lengthwise.
    • Carefully remove the yolks and place them in a mixing bowl. Set the egg whites aside.
  3. Yolk Mixture:
    • Mash the yolks using a fork until crumbly.
    • Add mayonnaise, Dijon mustard, vinegar, salt, and pepper. Mix until smooth and creamy.
    • Fold in the crumbled bacon, shredded cheddar cheese, and chives, keeping some aside for garnish.
  4. Stuff the Eggs:
    • Using a spoon or a piping bag, fill each egg white half with the yolk mixture, ensuring they are generously stuffed.
  5. Garnish and Serve:
    • Sprinkle the tops with the reserved crumbled bacon, cheddar cheese, chives, and a dash of smoked paprika. Add a small sprig of parsley on each for an extra touch.
    • Chill for at least an hour before serving to let the flavors meld.

Enjoy your Loaded Deviled Eggs as a delightful appetizer or a savory snack! They’re best when served fresh but can be stored in the refrigerator in an airtight container for up to two days.

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