Here’s a decadent, flavorful recipe for Loaded Deviled Eggs — a classic appetizer with extra toppings for a “loaded” twist.
🥚 Loaded Deviled Eggs
🛒 Ingredients (Serves 6–8)
- 6 large eggs
- 3 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tsp white vinegar or lemon juice
- Salt and black pepper, to taste
- 2–3 slices cooked bacon, crumbled
- 2 tbsp shredded cheddar cheese
- 2 green onions, finely chopped
- Paprika or smoked paprika, for garnish
Optional toppings: chopped chives, diced pickles, hot sauce drizzle
👩🍳 Instructions
1️⃣ Boil the Eggs
- Place eggs in a pot and cover with cold water.
- Bring to a boil, then cover and remove from heat.
- Let sit 10–12 minutes.
- Cool in ice water and peel.
2️⃣ Prepare the Filling
- Slice eggs in half lengthwise and remove yolks.
- Mash yolks in a bowl with mayonnaise, Dijon mustard, vinegar, salt, and pepper until smooth.
3️⃣ Assemble Deviled Eggs
- Spoon or pipe yolk mixture back into egg whites.
- Sprinkle with cheddar cheese, crumbled bacon, and green onions.
- Dust lightly with paprika.
4️⃣ Serve
- Chill for at least 15 minutes before serving.
- Arrange on a platter for parties or potlucks.
🔥 Tips & Variations
- Spicy twist: Add a dash of hot sauce or a pinch of cayenne.
- Ranch flavor: Mix in 1 tsp ranch seasoning to the yolks.
- Avocado version: Fold in ¼ cup mashed avocado for a creamy, green twist.
- Extra loaded: Add diced pickles, jalapeños, or even crispy fried onions on top.
- Make ahead: Assemble and refrigerate for up to 24 hours.
If you want, I can provide a restaurant-style loaded deviled eggs recipe with ultra-creamy filling, crisp bacon, and a perfectly balanced flavor that really “pops” for parties.
