Loaded Deviled Eggs
Some dishes are made to shine at parties, and these Loaded Deviled Eggs don’t just shine — they steal the show. Imagine everything you love about a loaded baked potato, but nestled inside a perfectly boiled egg. Creamy, salty, cheesy, and crunchy all in one bite? Yes, please.
A Little Twist on a Classic
We all grew up with the humble deviled egg at potlucks and family gatherings. Classic, dependable, and always the first to disappear from the appetizer table. But this version? It’s got swagger.
Instead of stopping at the classic mustard and mayo combo, we’re leveling up. Think sharp cheddar cheese, crispy bacon bits, snipped chives, and a final flourish — crushed potato chips. That’s right. These deviled eggs are dressed to impress.
What You’ll Need
Here’s a quick peek at the lineup of deliciousness going into these eggs:
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon yellow mustard
- Salt and pepper to taste
- 2 tablespoons cooked bacon, crumbled
- 2 tablespoons shredded sharp cheddar
- 1 tablespoon chopped fresh chives
- 2 tablespoons crushed potato chips (for topping)
Optional but highly recommended: a tiny splash of hot sauce or pickle juice in the yolk mix for extra tang.
Step-by-Step Instructions
These come together quickly, especially if you boil your eggs ahead of time. Here’s how we do it:
Step 1: Boil the Eggs
Place the eggs in a saucepan and cover with cold water. Bring to a boil, then turn off the heat and cover for 10–12 minutes. After that, transfer them to an ice bath. Cool and peel.
Step 2: Mix the Filling
Slice the eggs in half lengthwise and pop the yolks into a bowl. Mash them up with the mayo, mustard, salt, and pepper until smooth and creamy. Adjust seasoning to taste.
Step 3: Fill ‘Em Up
Spoon or pipe the filling back into the egg whites. A zip-top bag with the corner snipped works like a charm.
Step 4: Load Them Up
Top each egg with shredded cheddar, a pinch of bacon bits, some fresh chives, and a generous sprinkle of crushed chips. That final crunch is everything.
Tips & Serving Ideas
- Make Ahead: You can prep the eggs and yolk filling a day in advance. Store separately and assemble right before serving so the chips stay crisp.
- Variations: Try swapping bacon for turkey bacon or using sour cream instead of mayo for a tangier filling.
- Serving Suggestion: Arrange them on a big platter with extra chives scattered around, and maybe a few extra chips crumbled on the side for good measure.
Final Bite
These Loaded Deviled Eggs are the kind of party food people won’t stop talking about. Rich and creamy yolk centers, smoky bacon, sharp cheddar, fresh herbs, and that salty chip crunch — all in one perfect bite. Whether it’s game day or a family brunch, these eggs know how to make an entrance.
So go ahead, boil up a batch and load ’em like you mean it.
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Loaded Deviled Eggs
Description
These Loaded Deviled Eggs bring the best of classic deviled eggs and loaded baked potatoes into one irresistible bite. Topped with crispy bacon, cheddar, chives, and potato chips, they’re perfect for parties or anytime you want to elevate your appetizer game.
Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tsp yellow mustard
- Salt and pepper, to taste
- 2 tbsp cooked bacon, crumbled
- 2 tbsp shredded sharp cheddar cheese
- 1 tbsp chopped fresh chives
- 2 tbsp crushed potato chips (for topping)
Instructions
- Place eggs in a saucepan, cover with water, and bring to a boil. Turn off heat, cover, and let sit for 10–12 minutes. Then transfer to an ice bath.
- Peel eggs and slice in half lengthwise. Remove yolks and place in a bowl.
- Mash yolks with mayonnaise, mustard, salt, and pepper until smooth.
- Spoon or pipe yolk mixture back into egg whites.
- Top with bacon, cheddar, chives, and crushed potato chips just before serving.
Notes
- Make filling in advance and assemble just before serving for best texture.
- Swap in sour cream or Greek yogurt for a tangier twist.
- For spice, add a dash of hot sauce to the yolk mix.
