Deviled eggs are a timeless appetizer, cherished at family gatherings, potlucks, and holiday feasts. Their creamy, tangy filling contrasted with the tender egg whites makes them an irresistible bite-sized treat. The Loaded Deviled Eggs recipe takes this classic appetizer to a whole new level by adding crispy bacon, cheddar cheese, and a hint of chives. This twist on the traditional deviled eggs recipe adds a rich, savory depth that is sure to be a hit with everyone. I remember making these for a summer barbecue; they disappeared within minutes, leaving guests clamoring for the recipe. The blend of textures and flavors makes these loaded deviled eggs a standout dish. Let’s dive into the step-by-step instructions to create these delicious appetizers.
Ingredients
12 large eggs (hard-boiled, cooled & halved)
6 slices bacon (cooked crisp & crumbled)
2 teaspoons fresh chives, finely chopped
2 teaspoons white vinegar
2 tablespoons finely shredded mild cheddar cheese
1/4 cup sour cream or 1/4 cup buttermilk
Paprika for garnish
Instructions
Step 1: Prepare the Eggs
Hard-Boil the Eggs:
Place 12 large eggs in a single layer in a large saucepan.
Cover the eggs with cold water, ensuring the water level is about an inch above the eggs.
Bring the water to a rolling boil over medium-high heat.
Once boiling, remove the saucepan from the heat and cover it with a lid.
Let the eggs sit in the hot water for 12 minutes to ensure they are fully cooked.
Cool the Eggs:
After 12 minutes, transfer the eggs to a bowl of ice water.
Let the eggs cool completely in the ice water for about 5-10 minutes. This cooling process helps make the eggs easier to peel.
Peel the Eggs:
Once the eggs are cool, gently tap them on a hard surface to crack the shells.
Peel the eggs carefully, ensuring the egg whites remain intact.
Rinse the peeled eggs under cold water to remove any remaining shell pieces.
Halve the Eggs:
Slice each egg in half lengthwise.
Carefully remove the yolks and place them in a mixing bowl.
Arrange the egg white halves on a serving platter, cut side up.
Step 2: Prepare the Filling
Crisp the Bacon:
Cook 6 slices of bacon in a skillet over medium heat until they are crispy.
Transfer the cooked bacon to a paper towel-lined plate to drain the excess grease.
Once cooled, crumble the bacon into small pieces.
Mix the Yolks:
Use a fork to mash the egg yolks in the mixing bowl until they are crumbly.
Add 2 teaspoons of finely chopped fresh chives to the yolks.
Add Cheese and Vinegar:
Stir in 2 tablespoons of finely shredded mild cheddar cheese.
Add 2 teaspoons of white vinegar. The vinegar adds a tangy kick to the filling and helps balance the richness of the other ingredients.
Incorporate the Sour Cream or Buttermilk:
Gradually add 1/4 cup of sour cream or buttermilk to the yolk mixture.
Stir until the mixture is smooth and creamy. You may need to add a bit more sour cream or buttermilk to achieve your desired consistency.
Step 3: Assemble the Deviled Eggs
Fill the Egg Whites:
Spoon the yolk mixture into the egg white halves. You can use a piping bag or a small spoon for this step.
Fill each egg white generously, allowing the filling to mound slightly.
Top with Bacon:
Sprinkle the crumbled bacon over the filled egg halves, ensuring each egg gets a generous amount.
Garnish with Paprika:
Lightly dust the tops of the filled eggs with paprika. This not only adds a pop of color but also a subtle hint of spice.
Step 4: Serve and Enjoy
Chill the Eggs:
For best results, refrigerate the loaded deviled eggs for at least 30 minutes before serving. This allows the flavors to meld together and the filling to firm up slightly.
Serve:
Arrange the chilled deviled eggs on a platter.
Serve as an appetizer or a side dish at your next gathering.
Variations and Substitutions
Healthier Option:
Use Greek yogurt in place of sour cream or buttermilk for a lower-fat alternative.
Opt for turkey bacon instead of regular bacon to reduce the fat content.
Different Flavors:
Experiment with different cheeses such as feta or blue cheese for a more intense flavor.
Add a teaspoon of Dijon mustard to the yolk mixture for an extra tangy taste.
Spicy Twist:
Incorporate a dash of hot sauce or a pinch of cayenne pepper into the yolk mixture for a spicy kick.
Top with thinly sliced jalapeños for added heat.
Herb Variations:
Substitute the chives with other fresh herbs such as dill, parsley, or cilantro for a different flavor profile.
Add a sprinkle of finely chopped green onions for an extra layer of freshness.
Vegetarian Version:
Omit the bacon and add finely chopped sun-dried tomatoes or olives for a vegetarian-friendly option.
Use smoked paprika to mimic the smoky flavor of bacon.
Conclusion
Loaded Deviled Eggs are a delightful twist on a classic appetizer, combining the creamy richness of traditional deviled eggs with the savory crunch of bacon and the sharpness of cheddar cheese. This recipe is not only easy to make but also incredibly versatile, allowing for various substitutions and additions to suit different tastes and dietary preferences. Whether you’re preparing them for a casual get-together or a special occasion, these deviled eggs are sure to impress your guests and become a favorite at any gathering. Enjoy making and sharing this delicious appetizer, and watch as it disappears from the platter in no time.
