Creamy Loaded Deviled Eggs: A Savory Appetizer (Print Version)

Whip up creamy Loaded Deviled Eggs! These savory bites, packed with flavor, are a crowd-pleaser for any gathering. Simple to make, always a hit!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 35 minutes
Servings: 24 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Gluten-Free (if ingredients verified)

# Ingredients:

→ Egg Base

01 - Hard-Boiled Eggs (12 large)

→ Creamy Filling Boosters

02 - Mayonnaise (1/2 cup)
03 - Dijon Mustard (1 tbsp)
04 - White Vinegar (1 tsp)

→ Savory Mix-ins

05 - Crispy Bacon, cooked and crumbled (1/4 cup)
06 - Cheddar Cheese, finely shredded (1/4 cup)

→ Finishing Touches & Seasoning

07 - Green Onions, thinly sliced (2 tbsp)
08 - Smoked Paprika (1/2 tsp)
09 - Salt (to taste)
10 - Black Pepper (to taste)

# Instructions:

01 - First things first, get those eggs ready. I always start with a dozen large hard-boiled eggs, cooled completely. Peeling can be tricky, honestly. My trick? A quick ice bath right after boiling helps a ton. Gently tap and roll them on the counter, then peel under cold running water. It sounds like a lot, but trust me, it saves so much frustration compared to tearing half the whites off. Once peeled, slice each egg lengthwise right down the middle, nice and even. You'll want to carefully scoop out all those beautiful golden yolks and place them in a medium-sized mixing bowl. Keep the whites separate on a serving platter; they're our little edible cups for these Loaded Deviled Eggs.
02 - Now for the fun part! Grab a fork and start mashing those yolks until they're super fine and crumbly. You want them smooth, no big lumps here, otherwise your filling will be uneven, and honestly, that just bugs me. This is where you really start to see the texture change, transforming from solid yolk to this fluffy, vibrant base. Take your time, really get in there. I've definitely rushed this step before, only to find annoying chunks later on, and oops! It just doesn't feel as luxurious. A good mash makes all the difference for truly creamy Loaded Deviled Eggs.
03 - Into that mashed yolk bowl, it's time to introduce the creamy dream team. Add the mayonnaise, Dijon mustard, and that tiny splash of white vinegar. Oh, and don't forget the smoked paprika, a little salt, and a good grind of fresh black pepper. Now, mix it all together until it's completely smooth and creamy. You're aiming for a consistency that's thick but still easily pipeable or spoonable. This is where the magic happens, and the distinct aroma of deviled eggs starts to fill your kitchen – honestly, it's one of my favorite smells! Taste it here; adjust the salt and pepper if you need to. I always find myself adding a little extra pepper.
04 - This is where these go from regular deviled eggs to *Loaded Deviled Eggs*! Gently fold in your crumbled crispy bacon, the finely shredded cheddar cheese, and most of the sliced green onions, reserving a little for garnish. You want to mix just enough to combine everything without overworking it. I've definitely gone overboard here before, turning it into a sad, mushy mess, so be gentle! You want those distinct pieces of bacon and cheese to still be visible and offer that lovely texture contrast. It's all about building those layers of flavor and crunch for truly satisfying Loaded Deviled Eggs.
05 - Time to fill those waiting egg white halves! You have a couple of options here, hon. You can either use a small spoon for a rustic, homey look (which is what I often do when I'm feeling lazy, to be real), or for a prettier, more polished presentation, use a piping bag fitted with a star tip. Carefully spoon or pipe the creamy yolk mixture back into each egg white half, creating a nice mound. I try to make them look uniform, but honestly, some always end up a little wonky. That's just real life in my kitchen! Make sure each half gets a generous helping of the Loaded Deviled Eggs filling.
06 - Almost there! Once all the egg whites are filled, it's time for the final flourish. Sprinkle the remaining sliced green onions over the top of your Loaded Deviled Eggs. If you have any extra bacon crumbles, a little more smoked paprika, or even a tiny sprig of fresh dill, now's the time to add them. This step really elevates the presentation and adds a fresh pop of color. Arrange them nicely on your serving platter. They look so inviting, don't they? I usually sneak one right off the platter before anyone else sees, because, well, I can't resist! These are best served chilled, so pop them in the fridge for a bit if you have time.

# Notes:

01 - Don't overcook your eggs, or the yolks will get a green ring—not pretty!
02 - Store leftover filling and whites separately if making ahead for fresher results.
03 - Try adding a dash of hot sauce to the filling for a spicy kick; it's a surprising winner!
04 - Serve on a bed of fresh greens for an extra pop of color and freshness.

# Equipment Needed:

01 - Large pot
02 - mixing bowls
03 - fork
04 - knife
05 - cutting board
06 - serving platter
07 - (optional: piping bag with star tip)

# Nutrition (Per Serving):

Calories: 80-100
Total Fat: 7-9g
Total Carbohydrate: 1-2g
Protein: 4-5g

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