Get ready to watch these loaded deviled eggs disappear from the party platter because they’re packed with everyone’s favorite toppings!
If you’re the type of person that loves their baked potato loaded with toppings like sour cream, chives, cheese, and bacon, these deviled eggs are for you.
We’re taking those same toppings and upping the deviled eggs game.
Deviled Eggs with Sour Cream
Instead of mayonnaise, these loaded deviled eggs use sour cream to bind the ingredients. You will love the tangy flavor, and it works perfectly with the bacon, chives, and cheese to make this appetizer taste like mini-loaded baked potatoes.
These are so easy to make and just easy to polish off 4 or 5. No judgment.
Loaded Deviled Egg Ingredients
The ingredients to make these loaded deviled eggs are probably sitting in your fridge and pantry. All you need are:
- hard-boiled eggs: make perfect hard-boiled eggs that are easy to peel!
- bacon: cooked until crispy and chopped into tiny bits. Make homemade bacon bits here.
- sour cream: adds a tangy flavor with less fat and calories compared to mayo.
- chives: fresh or dried.
- shredded cheese: shredded Cheddar goes great with the other ingredients, but you can use what’s on hand.
How to Make Loaded Deviled Eggs
These loaded deviled eggs are easy to assemble as the classic recipe. Here’s how it goes down:
- Prep the eggs
Slice the boiled eggs in half length-wise and transfer the yolk to a medium bowl. Need another method for making hard-boiled eggs? Try the oven method!
- Make the filling
Add the sour cream, chives, cheese, and bacon to the cooked yolks. Mash with a fork until smooth.
Use a piping bag or large spoon to fill the center of each egg white half. Top with additional chopped chives and bacon.
Refrigerate the eggs for an hour before serving. Quickly grab a few and watch the rest disappear.
How long to Boil Eggs for Deviled Eggs
To get perfect deviled eggs, you’ll want to boil the eggs for 13 minutes.
It’s long enough for the egg white and yolks to cook through but not so long that they overcook. I’ve used this method for years to make perfect hard-boiled eggs.
The peeling step can also be tricky, and if you want to avoid removing half the egg white with the shell attached, check out these tips and easy methods for peeling hard-boiled eggs. Those shells will glide off.
Loaded Deviled Eggs
- 12 large eggs
- 4 to 5 tablespoons sour cream
- 2 teaspoon finely chopped fresh chives or, or ½ teaspoon dried chives
- 4 tablespoons shredded cheddar cheese
- 4 strips of bacon, cooked and finely chopped
- Slice the hard-boiled eggs in half, length-wise, and transfer the yolks into a large bowl. Set the cooked egg white halves onto a large plate.
- Mash the yolks with a fork and add sour cream, chives, cheese, and bacon. Stir to combine the ingredients until the mixture is cohesive.
- Transfer the filling to a plastic zip bag or piping bag. Cut the end and pipe the filling into each egg white half. Alternatively, use a spoon to fill the egg halves with the mixture.
- Place the deviled eggs onto the plate and refrigerate for 1 hour before serving.
Leftover Deviled Eggs: Leftover deviled eggs can be kept refrigerated for several days, but may not look as pretty.