Ingredients
- 6 large eggs
- 3 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1/4 cup shredded cheddar cheese
- 2 slices cooked bacon, crumbled
- 1 tbsp sour cream
- 1 tbsp chives, chopped (plus extra for garnish)
- Salt and pepper to taste
- Paprika for garnish (optional)
Instructions
- Hard-Boil the Eggs:
- Place the eggs in a saucepan and cover them with cold water.
- Bring to a boil, then turn off the heat and cover the pan. Let the eggs sit for 10-12 minutes.
- Drain the hot water and transfer the eggs to an ice bath to cool.
- Prepare the Eggs:
- Peel the cooled eggs and slice them in half lengthwise.
- Remove the yolks and place them in a medium bowl. Arrange the whites on a serving platter.
- Make the Filling:
- Mash the yolks with a fork until smooth.
- Mix in the mayonnaise, Dijon mustard, sour cream, cheddar cheese, bacon (reserve a little for garnish), and chives.
- Season with salt and pepper to taste.
- Assemble the Deviled Eggs:
- Spoon or pipe the yolk mixture into the egg white halves.
- Garnish and Serve:
- Garnish the eggs with reserved bacon crumbles, chopped chives, and a sprinkle of paprika if desired.
- Serve immediately or refrigerate until ready to serve.
These Loaded Deviled Eggs are creamy, savory, and packed with flavor, making them a hit at any gathering. Let me know if you’d like to explore variations or adjustments!
