Loaded Deviled Eggs

Bacon, Eggs and Cheese? YES! You are not going to believe how good these loaded deviled eggs taste. 


  • 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


  1. 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. 
  2. Mash the yolks with a fork and add sour cream, chives, cheese, and bacon. Stir to combine the ingredients until the mixture is cohesive. 
  3. 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. 
  4. Place the deviled eggs onto the plate and refrigerate for 1 hour before serving. 


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.