Loaded Deviled Eggs

Deviled eggs have always been a favorite. They are great for all occasions from small family dinners to holiday parties. They never seem to last very long whenever we make them. We are always looking for new ways to make deviled eggs and these loaded deviled eggs are a game changer. You get all the flavors of a loaded baked potato: the bacon, cheddar cheese, chives and sour cream…only on a deviled egg! These will soon become a new family favorite.

What You Need To Make Loaded Deviled Eggs:

9 large eggs
1/2 cup mayo Best Foods Brand
2 teaspoons yellow mustard
1 tablespoon dill pickle juice
salt and pepper to taste
Bacon, cooked and crumbled
Chives
Shredded cheddar cheese
sour cream

How To Make Loaded Deviled Eggs

Hard boil the eggs: In a medium pot with a lid cover the eggs with cold water and bring it to a boil. Once the water starts to boil. Turn the heat off and leave the pot on the heat for 10-12 minutes covered with the lid. Move cooked eggs out of the hot water into ice water to cool the eggs.
When the eggs are cool enough to handle, you can start to crack, peel and slice the eggs to make deviled eggs.
Make sure to brush off any excess shell.
Once peeled you can choose to slice the hard boiled eggs in half lengthwise (the traditional way) or you can cut them widthwise for cute little hardboiled egg cups.
When you cut the eggs widthwise you will need to shave off a little of the egg white of the ends so they have a flat side to stand up vertical and not roll around. Add the ends of the egg whites into the bowl of the yellow egg yolks.
Place all the egg white cups on a plate and move the plate into the fridge to keep chilled while you mix up the egg yolk mixture.
Add all the yellow egg yolks to a bowl. With a metal whisk mash up all the egg yolks using a pouncing motion to break them up into small pieces.
In the bowl of the cooked egg yolks add the yellow mustard, mayo, pickle juice and salt and pepper. Mix with the metal whisk to combine.
Now you can choose how to add the yolk mixture back to the egg white cups, you can either spoon the egg yolk mixture into the cups using two spoons, or if you want it to look more fancy, you can pipe the mixture in using a gallon sized plastic bag with or without a decorative metal tip. Just snip the end off the plastic bag and pipe the egg yolk mixture into each egg white cup.
Top with cheddar cheese, cooked and crumbled bacon, chives and sour cream.

How many days do Deviled Eggs last?

Deviled eggs should be consumed within 3-4 days, but with how great these loaded deviled eggs are they won’t last an hour.

Can Loaded Deviled Eggs Be Made The Night Before?

You can make them up to 2 days ahead of time. Do not assemble them until a few hours before serving. You want to keep the whites and the yolk mixture separate. When you are ready to serve them, assemble with the filling and all the toppings.

Why Are My Deviled Eggs Watery?

If your deviled egg mixture is watery then it’s probably the mayo. Adding too much mayo makes for a loose and runny filling. There is a fix for this: all you need to do is boil an extra egg or two and mix in the yolk into your mixture. If you do not have any extra eggs then finely chop up some of your egg whites and mix them in.

If you make this recipe, please let me know!
-Using the star icons below: RATE and COMMENT… I would love to hear your experience. Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe with your comment.
-If you take a photo… tag me on instagram @nobiggie with the hashtag: #nobiggierecipes. I’d love to share!

Loaded Deviled Eggs

All the flavors of a loaded baked potato on a classic deviled egg.

Author Kami | NoBiggie

Ingredients

9 large eggs
1/2 cup mayo best foods brand
2 tsp yellow mustard
1 tbsp dill pickle juice
salt and pepper to taste

Toppings

bacon crumbled
shredded cheddar cheese
chives
sour cream

Instructions

Hard boil the eggs. In a medium pot with a lid cover the eggs with cold water and bring it to a boil. Once the water starts to boil. Turn the heat off and leave the pot on the heat for 10-12 minutes covered with the lid. Move cooked eggs out of the hot water into ice water to cool the eggs.
When the eggs are cool enough to handle, you can start to crack, peel and slice the eggs to make deviled eggs.
Make sure to brush off any excess shell.
Once peeled you can choose to slice the hard boiled eggs in half lengthwise (the traditional way) or you can cut them widthwise for cute little hardboiled egg cups.
When you cut the eggs widthwise you will need to shave off a little of the egg white of the ends so they have a flat side to stand up vertical and not roll around. Add the ends of the egg whites into the bowl of the yellow egg yolks.
Place all the egg white cups on a plate and move the plate into the fridge to keep chilled while you mix up the egg yolk mixture.
Add all the yellow egg yolks to a bowl. With a metal whisk mash up all the egg yolks using a pouncing motion to break them up into small pieces.
In the bowl of the cooked egg yolks add the yellow mustard, mayo, pickle juice and salt and pepper. Mix with the metal whisk to combine.
Now you can choose how to add the yolk mixture back to the egg white cups, you can either spoon the egg yolk mixture into the cups using two spoons, or if you want it to look more fancy, you can pipe the mixture in using a gallon sized plastic bag with or without a decorative metal tip. Just snip the end off the plastic bag and pipe the egg yolk mixture into each egg white cup.
Top with cheddar cheese, bacon crumbles, chives and sour cream.