Loaded Deviled Eggs with Bacon
Ingredients
- 6 largeeggs
- ¼ csour cream
- 3strips bacon
- 2 tbspchopped chives
divided
- ¼ cshredded cheddar cheese
divided
- kosher salt
- freshly ground black pepper
Directions
For steamed hard-boiled eggs (my preferred method):
- 1
Place 1-2 cups water in the bottom of a double boiler, cover, and bring to a boil. Place the eggs in the top of the double boiler and cover with the lid. Boil the eggs 12-13 minutes. While the eggs steam, place 2 cups of ice in a large bowl and fill it with cold water. After 12 minutes, transfer one egg to the ice water, break the eggshell, and test the egg for doneness. If the egg isn't cooked through, cook an additional 1-2 minutes. When eggs are cooked, transfer them to the ice water, crack the eggshells, return to the ice water, and let them cool 5 minutes (the water will seep under the shell, making them easier to peel). Peel the eggs and set aside.
For boiled hard-boiled eggs:
- 1
Place eggs in a single layer in the bottom of a large saucepan. Cover the eggs with 1 inch of water and bring the water to a rolling boil. Place the lid on the pan, turn the heat to low, and boil 1 more minute. Turn off the heat and let the eggs sit in the water for 11 minutes. Again, test 1 egg for doneness. Note: If you cook eggs too long, a green rim will appear around the yolk. The eggs would still be edible, but not as tender and pretty. When eggs are cooked, transfer them to the ice water, crack the eggshells, return to the ice water and let the eggs cool 5 minutes (the water will seep under the shell making them easier to peel). Peel the eggs and set aside.
To assemble the deviled eggs
- 1
Cut the cooked eggs in half crosswise and place the yolks in a medium-size bowl. Trim a very thin slice off the bottom of each half of the egg whites so they can sit flat. Set aside.
- 2
To the bowl with the egg yolks, add sour cream, 2/3rds of crisped bacon, 1 tbsp chopped chives, and 2 tbsp cheddar cheese. Salt & pepper to taste. Mix until well combined and fill each egg white with the yolk mixture.
- 3
Top with reserved bacon, chives, cheddar cheese and drizzle with sour cream. Enjoy!
Loaded Deviled Eggs with Bacon
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About this Recipe
Craving a deviled egg that goes beyond the ordinary? These Loaded Deviled Eggs with Bacon are a game-changer, bringing all the comforting flavors of a loaded baked potato right to your appetizer platter. It's an easy recipe that offers a delightful twist on a classic, perfect for any gathering.
What makes this recipe truly special is its clever departure from tradition: no mayonnaise here. Instead, you'll find a rich, creamy filling made with sour cream, sharp cheddar cheese, crispy bacon, and fresh chives. This unique combination delivers a savory, tangy profile that stands out, ensuring these aren't just another deviled egg.
Prepare for a taste experience that is wonderfully rich and savory, with a delightful interplay of textures. The smooth, creamy egg yolk filling, enhanced by the tang of sour cream and the salty crunch of bacon, is perfectly balanced by the sharp notes of cheddar and the fresh bite of chives. Each bite is packed with that unmistakable loaded baked potato essence. You'll love serving these for holidays like Easter or Christmas, or simply as an impressive side dish any day of the week.
Feel free to customize these delicious deviled eggs. While cheddar cheese is specified, you could experiment with other finely shredded cheeses like a smoky Gouda or a sharp Monterey Jack for a different flavor profile. Adjust the amount of bacon and chives to your liking, adding more for extra crunch and fresh herbaceousness. If you prefer a milder onion flavor, finely minced green onion whites can substitute some of the chives.
These loaded deviled eggs make a fantastic appetizer or side dish, ideal for potlucks, brunches, or holiday feasts. Serve them chilled to best appreciate their creamy texture and bold flavors.