When I married a born-and-raised Southerner, I did not know the importance of not only deviled eggs, but good deviled eggs. I was not a fan of them growing up and I never learned how to make them. It wasn’t until I saw a deviled egg plate on a wedding registry that I finally understood why my husband felt so strongly about deviled eggs – I was surprised that no one gifted me a deviled egg plate!
I decided to embrace deviled eggs for my husband’s sake, and I fell in love with the loaded version. My husband approves – he now prefers loaded over regular! Whether you already love deviled eggs or you are new to this realm, these are delicious and will win you over!
They are great anytime, but these loaded deviled eggs will impress everyone at potlucks, picnics, cookouts, parties, or anywhere you decide to take them. You might even want to get a deviled egg plate to show off your glorious work!
12 eggs, hard-boiled
¼ cup sour cream
¼ cup mayonnaise
2 tsp. prepared yellow mustard or Dijon mustard
1 tsp. lemon juice
⅛ tsp. onion powder
½ cup bacon, cooked, chopped
¼ cup fresh chives, finely chopped
½ cup shredded cheddar cheese
salt, to taste
pepper, to taste
Prepare the Eggs
Place eggs in the bottom of a large saucepan.
Cover the eggs by 1-inch of water and bring the water to a rolling boil. Place the lid on the pan, turn the heat to low and boil 1 more minute.
Turn off the heat and let the eggs sit in the water 11 minutes. Do not overcook.
*Note: If you cook eggs too long, a green rim will appear around the yolk. The eggs would still be edible, but not as tender and pretty.
When eggs are cooked, transfer them to the ice water, crack the eggshells, return to the ice water and let the eggs cool 5 minutes (the water will seep under the shell making them easier to peel).
Peel the eggs and set aside.
Prepare the Filling
Cut the cooked eggs in half crosswise and place the yolks in a medium-size bowl.
To the bowl with the egg yolks, add sour cream, mayonnaise, mustard, lemon juice, onion powder, ⅓ cup crisped bacon, 2 Tbsp. chopped chives, and ¼ cup cheddar cheese. Salt & pepper to taste.
Mix until well combined and fill each egg white with the yolk mixture.
Top with reserved bacon, chives, cheddar cheese, drizzle with sour cream, and sprinkle a little paprika.
• MAKE AHEAD: You can make this Deviled Eggs recipe no sooner than the night before you will be serving them. You can eat them for up to 3-4 days if stored properly in the fridge – but they’re best within a day.
• Remember, if you cook eggs too long, a green rim will appear around the yolk.
• STEAMING HARD BOILED EGGS: An alternate method that some prefer!
Place 1-2 cups water in the bottom of a double boiler, cover and bring to a boil. Place the eggs in the top of the double boiler and place on the top of the double boiler. Cover and boil the eggs 12-13 minutes. While the eggs steam, place 2 cups of ice in a large bowl and fill with cold water. After 12 minutes, transfer one egg to the ice water, break the eggshell and test the egg for doneness. If the egg isn’t cooked through, cook an additional 1-2 minutes. When eggs are cooked, transfer them to the ice water, crack the eggshells, return to the ice water and let the eggs cool 5 minutes (the water will seep under the shell making them easier to peel). Peel the eggs and set aside.