You are not going to believe how good these deviled eggs taste. They taste just like a loaded baked potato but without any of the carbs!
This recipe is an excellent way to mix up your standard Loaded Baked Potato. Of course, this is a lighter, fresher and tastier (IMHO) version.
Whenever I have a bunch of eggs in the fridge, I boil them for easy snacks. But after day 2, I get a few complaints about how “boring” a plain egg can be.
Off I go to revamp those plain eggs into something delish, and deviled eggs are my go-to ammo for that. I mean, we’ve already established my love for deviled eggs, right? Well, if we haven’t yet, check out this simple and quick video to prove it.
What I love about deviled eggs is that they are not only kid approved but also easy to please a crowd. And seriously, these are no ordinary deviled eggs.
Yeah, I’m talking about those plain deviled eggs that people bring to a party and then they just sit there…. um, no. Not these. These will be gone in 5 minutes, for sure.
The cheese, bacon, sour cream…. that combination is a killer with these, and in a matter of minutes, you have what tastes like a loaded baked potato.
With a little help from this quick video, you too can have easy to peel perfectly boiled eggs.
Did you check me out in that video? OMG. That was three years ago and one of my first videos ever! What a difference time and practice make, right?
But I digress. What are you waiting for? Oh right, the water first has to boil and then you can make these eggs. Go. Run. Make. Eat. So, so good!!Print
Loaded Baked Potato Deviled Eggs
Up your lunchbox game with these Loaded Baked Potato Deviled Eggs! Bacon, Eggs and Cheese? YES! You are not going to believe how good these deviled eggs taste. They taste just like a loaded baked potato but without any of the carbs
- Yield: 12 Deviled Eggs 1x
- 6 large eggs
- 2 to 2 ½ tablespoons sour cream
- 1 teaspoon finely chopped fresh chives or,
- ½ teaspoon dried chives
- 2 tablespoons shredded cheddar cheese
- 2 strips of bacon, cooked and finely chopped
- Peel the eggs by tapping them gently against the counter to crack the shell. Submerge the egg in iced water in the pot to assist with peeling.
- Once peeled, slice the eggs in half, length wise and remove the yolks into a medium bowl. Set cooked egg white halves on the side.
- Mash the yolks with a fork, add sour cream, chives, cheddar cheese, and bacon crumbles. Combine with the fork until the mixture is cohesive.
- Transfer the filling to a plastic zip bag or piping bag. Cut the end and squeeze out filling inside egg white half. Alternatively, use a poon to stuff the egg halves with the egg mixture.
- Sprinkle with additional cooked, chives and crumbled bacon, and refrigerate for 1 hour and serve.
Make-Ahead: Deviled eggs are best eaten within 24 hours; they can be made the day ahead and kept refrigerated in an airtight container.
Leftover Deviled Eggs: Leftover deviled eggs can be kept refrigerated for several days, but may not look as pretty.