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Loaded Baked Potato Deviled Eggs

Loaded baked potato deviled eggs with creamy yolk filling, sharp cheddar, and bacon—finished with sour cream and chives. Boiled, chilled, and piped-like spooning makes a stuffed-egg look that resembles tiny loaded potatoes.
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Prep Time 25 minutes
Cook Time 12 minutes
chilling 10 minutes
Total Time 47 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

large eggs
  • 12 large eggs
mayonnaise
  • 0.3333 cup mayonnaise
sour cream
  • 0.25 cup sour cream plus more for topping
sharp cheddar
  • 0.25 cup shredded sharp cheddar plus more for topping
Dijon mustard
  • 1 tsp Dijon mustard
garlic powder
  • 0.25 tsp garlic powder
salt
  • 0.25 tsp salt
bacon
  • 6 slices bacon, cooked and crumbled
fresh chives
  • 2 tbsp fresh chives, chopped

Equipment

  • 1 Dutch oven

Method
 

Boil and cool the eggs
  1. Place the large eggs in a Dutch oven, cover with cold water, and bring to a boil over high heat; cover the pot, then remove from heat and let stand 12 minutes.
  2. Chill the eggs in an ice bath for 10 minutes, then peel and halve lengthwise.
Make the deviled filling
  1. Mash the yolks with mayonnaise, sour cream, shredded sharp cheddar, Dijon mustard, garlic powder, salt, and half the bacon until creamy and well combined.
Assemble and top
  1. Spoon the filling into the egg whites and mound it slightly in each half.
  2. Top each egg with a small dollop of sour cream, extra shredded sharp cheddar, the remaining bacon, and chopped fresh chives.
Chill to serve
  1. Chill the assembled deviled eggs until serving, keeping them cold for the best texture.

Notes

For the smoothest filling, mash the yolks thoroughly before mixing in the dairy and seasonings. Store covered in the refrigerator up to 3 days; for best texture, do not freeze. If you want a lighter option, replace half the mayonnaise with plain Greek yogurt while keeping the same cheddar and bacon for the loaded baked potato feel.