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Loaded Deviled Eggs

by Vaughn Vreeland featured in Deviled Eggs 4 Ways


for 24 servings

  • 12 eggs, hard-boiled
  • ½ cup
    sour cream (115 g)
  • 3 strips bacon, cooked, chopped
  • ¼ cup
    fresh chives, finely chopped (10 g)
  • ½ cup
    shredded cheddar cheese (50 g)
  • salt, to taste
  • pepper, to taste

For Serving

  • bacon, cooked and chopped
  • fresh chives, finely chopped
    Calories 87
    Fat 6g
    Carbs 0g
    Fiber 0g
    Sugar 0g
    Protein 6g

Estimated values based on one serving size.



  1. Place the eggs in a pot and fill with cold water until the eggs are just covered. Bring the pot to a boil, then cover, remove from heat, and let sit for about 12 minutes.
  2. Transfer the eggs to a bowl of ice water for about 3 minutes, then peel them and cut them in half. Transfer the egg yolks to a bowl, and set the cooked egg whites aside.
  3. Mix the sour cream, bacon, chives, cheddar cheese, salt, and pepper with the yolks and transfer to a piping bag. (Alternatively, use a zip-top bag with a corner cut off.)
  4. Pipe the mixture into the eggs, garnish with the bacon and chives, and serve chilled.
  5. Enjoy!




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