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88% would make again

Loaded Deviled Eggs

by Vaughn Vreelandfeatured 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 (10 g), finely chopped
  • ½ cup shredded cheddar cheese (50 g)
  • salt, to taste
  • pepper, to taste

For Serving

  • bacon, cooked and chopped
  • fresh chive, finely chopped

Nutrition Info

Shop ingredients with
    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!