Loaded Deviled Eggs with Bacon and Cheddar
Deviled eggs with a creamy sour cream filling, sharp cheddar, chives, and crispy bacon.
Equipment
- Steamer basket or pot
- Skillet
- Mixing bowl
Ingredients
- 6 large eggs
- ¼ cup sour cream
- 3 strips bacon cooked until crisp and crumbled
- 2 tbsp fresh chives chopped and divided
- ¼ cup shredded cheddar cheese divided
- 1 pinch kosher salt
- ¼ tsp freshly ground black pepper
Instructions
- Cook the eggs. Steam 6 eggs for 12 minutes or simmer 9 to 12 minutes, then cool in ice water for 5 minutes and peel.
- Cook the bacon. Fry 3 strips until crisp, drain, and crumble.
- Make the filling. Halve the eggs, then mash the yolks with 1/4 cup sour cream, half the bacon, 1 tablespoon chives, 2 tablespoons cheddar, 1 pinch salt, and 1/4 teaspoon pepper.
- Fill. Spoon or pipe the filling into the whites.
- Top. Finish with the remaining bacon, 1 tablespoon chives, and 2 tablespoons cheddar, then chill until serving.
Notes
Substitutions: Use mayonnaise for part of the sour cream for a richer filling.
Tips: Steam the eggs for easier peeling and add the toppings just before serving.
Storage: Refrigerate up to 2 days. Do not freeze.