Loaded Deviled Eggs


Loaded Deviled Eggs

Course Appetizer
Cuisine American
Author Catherine’s Plates


  • large pot with lid
  • medium bowl
  • potato masher or fork
  • 1 1/2 inch scoop
  • platter for deviled eggs


  • 10 large eggs
  • 2 tsp baking soda
  • water to cover eggs
  • 1/4 cup mayonaisse
  • 1 tsp mustard
  • 1 tsp sweet relish (or pickle juice)
  • 2 TBS sour cream
  • 1/8 tsp salt (to taste)
  • 1/4 tsp black pepper
  • 2 TBS shredded cheddar cheese
  • 1/4 cup crumbled cooked bacon (or bacon pieces/bits) for garnish
  • 2 green onions (the green part cut small) for garnish
  • 2 TBS shredded cheddar cheese for garnish


  • Place eggs in a large pot. Fill with water one inch above eggs. Sprinkle in baking soda. Bring to a boil over high heat. Once it comes to a rolling boil, turn off heat, place lid on and let sit for 10 minutes.
    Remove eggs to a large bowl filled with cold water and ice to stop the eggs from cooking. This will help cool down the eggs also for easy handling.
    NOTE: you can use your favorite way to make hard boiled eggs, if desired.
  • Remove peel from eggs. Cut eggs in half lengthwise. Remove yolks from egg whites and place yolks in medium bowl. Place egg white onto a serving platter.
  • Mash up all the yolks. Stir in mayonnaise, mustard, sour cream, relish, salt, black pepper and 2 TBS cheddar cheese. Using a 1 1/2 inch cookie scoop fill egg whites with mixture.
    NOTE: adjust any ingredient for your taste. For a creamier filling add more mayonnaise.
    NOTE: you can use a ziploc bag or piping bag to fill eggs.
  • Top each deviled egg with bacon crumbles, shredded cheese, and chopped green onion. Serve them up as appetizers or a side dish.

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