Description
Loaded Deviled Eggs with Bacon and Cheddar are creamy, cheesy and packed with crispy bacon, tangy pickles and Dijon mustard. Perfect for holidays, picnics, BBQs, game days and family gatherings.
Ingredients
12 large eggs, hard-boiled
1/3 cup mayonnaise
2 tbsp sour cream
2 tsp Dijon mustard
3 tbsp sweet relish
2 tbsp dill pickle relish
1/4 cup cooked bacon, finely chopped
1/4 cup grated cheddar cheese
1 tsp Worcestershire sauce
Salt and black pepper, to taste
Smoked paprika, for garnish
Fresh parsley or chives, chopped, for garnish (optional)
Instructions
1. Place the eggs in a saucepan, cover with cold water and bring to a boil. Remove from the heat and let stand for 10 to 12 minutes.
2. Transfer the eggs to an ice bath until completely cooled, then peel them.
3. Slice each egg in half lengthwise and carefully remove the yolks.
4. Mash the yolks until smooth in a mixing bowl.
5. Add the mayonnaise, sour cream, Dijon mustard, sweet relish, dill pickle relish, Worcestershire sauce, salt and black pepper. Mix until creamy.
6. Fold in most of the bacon and cheddar cheese, reserving a little of each for garnish.
7. Spoon or pipe the filling evenly into the egg white halves.
8. Sprinkle with smoked paprika, reserved bacon, cheddar cheese and fresh parsley or chives.
9. Refrigerate for 20 to 30 minutes before serving for the best flavor.
Notes
Use slightly older eggs for easier peeling.
Mash the yolks thoroughly for an ultra-smooth filling.
Pipe the filling for a beautiful presentation.
Prepare up to one day ahead and keep refrigerated until serving.
Best enjoyed chilled.
- Prep Time: 20 mins
- Cook Time: 12 mins
- Category: Appetizer
- Method: Boiling
- Cuisine: American