Loaded Deviled Eggs

Deviled eggs, a classic appetizer, have been a staple at gatherings and picnics for generations. But why settle for plain when you can take this timeless favorite to a whole new level? Loaded Deviled Eggs are a burst of flavor and texture in every bite, combining the creaminess of egg yolks with the zing of mustard, and the crunch of bacon, chives, and more. In this recipe, we’ll show you how to make Loaded Deviled Eggs that will be the star of your next event.


For the Deviled Eggs:

  • 12 large eggs
  • 1/2 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon white wine vinegar
  • Salt and black pepper to taste
  • 1/4 cup finely chopped cooked bacon
  • 1/4 cup finely chopped chives
  • 1/4 cup finely chopped pickles or relish
  • Paprika, for garnish

Optional Toppings:

  • Finely grated cheddar cheese
  • Sliced jalapeños
  • Smoked paprika
  • Sliced olives
  • Hot sauce drizzle


Step 1: Boil the Eggs

  1. Place the eggs in a single layer at the bottom of a large saucepan.
  2. Cover the eggs with cold water until they’re about an inch under the surface.
  3. Put the saucepan on high heat and bring the water to a rolling boil.
  4. Once boiling, remove the saucepan from heat, cover it with a lid, and let the eggs sit for 10-12 minutes.

Step 2: Cool and Peel the Eggs

  1. Drain the hot water and transfer the eggs to a bowl of ice water to cool for about 5 minutes.
  2. Gently tap each egg on the counter to crack the shell, then roll it between your hands to loosen the shell.
  3. Carefully peel the eggs under running cold water to remove any remaining shell fragments.

Step 3: Cut and Prepare the Eggs

  1. Slice each hard-boiled egg in half lengthwise.
  2. Scoop out the egg yolks into a bowl and place the egg white halves on a serving platter.

Step 4: Make the Deviled Filling

  1. Mash the egg yolks with a fork until they’re crumbly.
  2. Add mayonnaise, Dijon mustard, white wine vinegar, salt, and black pepper to the mashed yolks.
  3. Mix everything together until you have a creamy, well-combined filling.

Step 5: Assemble the Loaded Deviled Eggs

  1. Fold the finely chopped bacon, chives, and pickles or relish into the yolk mixture until they’re evenly distributed.
  2. Taste the mixture and adjust the seasoning as needed with more salt, pepper, or mustard.

Step 6: Fill the Egg Whites

  1. Spoon or pipe the yolk mixture into the empty egg white halves. You can use a piping bag or simply use a spoon.

Step 7: Garnish the Deviled Eggs

  1. Sprinkle paprika over the filled eggs for a pop of color.
  2. Add any optional toppings you desire, such as grated cheddar cheese, sliced jalapeños, smoked paprika, sliced olives, or a drizzle of hot sauce.

Step 8: Serve and Enjoy

  1. Arrange your Loaded Deviled Eggs on a serving platter.
  2. Serve them immediately or refrigerate until ready to enjoy.


Loaded Deviled Eggs are a delightful twist on a classic favorite, bringing an explosion of flavors and textures to your appetizer spread. Whether you’re entertaining guests or simply indulging in a savory snack, these eggs are sure to impress with their creamy filling, savory bacon, zesty mustard, and other delicious toppings. Enjoy the burst of flavor in every bite!

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