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Loaded Deviled Eggs

from the video Deviled Eggs 4 Ways ▶︎

by Vaughn Vreeland


for 24 eggs

  • 12 eggs, hard-boiled
  • ½ cup (115 g) sour cream
  • ½ cup (110 g) bacon, cooked, chopped
  • ¼ cup (10 g) fresh chive, finely chopped
  • ½ cup (50 g) shredded cheddar cheese
  • salt, to taste
  • pepper, to taste


  • bacon, cooked and chopped
  • fresh chive


  1. Place the eggs in a pot and fill with cold water until the eggs are just covered.
  2. Bring the pot to a boil.
  3. Once boiling, cover, remove from heat, and let sit for about 12 minutes.
  4. Transfer the eggs to a bowl of ice water for about 3 minutes, then peel each egg.
  5. Cut the eggs in half. Transfer the egg yolks to a bowl, and set the cooked egg whites aside.
  6. Mix all the ingredients with the yolks and transfer to a piping bag (any zip bag with a corner cut off will do).
  7. Pipe the mixture into the eggs, garnish with the bacon and chives, and serve chilled.
  8. Enjoy!
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