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Loaded Baked Potato Deviled Eggs

Loaded baked potato deviled eggs with creamy yolk filling and crispy bacon, finished with sour cream, extra cheddar, and chives. Eggs are boiled, chilled, then halved and filled for a loaded “potato” flavor in each bite.
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Prep Time 25 minutes
Cook Time 12 minutes
chilling 10 minutes
Total Time 47 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 235
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan

Method
 

Boil and cool the eggs
  1. Place the large eggs in a pot and cover with cold water, then bring to a boil. Cover the pot, remove from heat, and let stand 12 minutes while the shells gently set.
  2. Transfer the eggs to an ice bath and chill for 10 minutes. Peel the eggs and halve them lengthwise.
Make the filling
  1. Mash the egg yolks with mayonnaise, sour cream, shredded sharp cheddar, Dijon mustard, garlic powder, and salt until smooth and creamy. Stir in half the cooked and crumbled bacon.
Fill and top
  1. Spoon the yolk filling into the egg whites. Press lightly so the filling holds in the halves.
  2. Top each egg with a small dollop of sour cream, extra shredded sharp cheddar, the remaining bacon, and chopped fresh chives. Arrange them on a sheet pan in an even layer so toppings don’t slide.
Chill and serve
  1. Chill the deviled eggs until serving. Keep them refrigerated until you’re ready to serve for clean slices and firmer filling.

Notes

For the smoothest filling, mash the yolks thoroughly before adding the cheese and dairy, and add bacon last so it stays textured. Store covered in the refrigerator for up to 3 days; these do not freeze well due to the egg and dairy texture. For a lighter option, use light mayonnaise and light sour cream while keeping the rest the same.