Creamy Loaded Deviled Eggs: Crowd-Pleasing Bites (Print Version)

Whip up these creamy loaded deviled eggs for your next party! A classic appetizer gets a fun upgrade with bacon, chives, and a touch of tang. So easy!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 10 Minutes minutes
Total Time: 25 minutes
Servings: 12 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Gluten-Free

# Ingredients:

→ Egg Base

01 - 6 Large Eggs

→ Creamy Filling Boosters

02 - 1/4 cup Mayonnaise
03 - 1 tsp Dijon Mustard
04 - 1/2 tsp White Vinegar

→ Flavorful Mix-ins

05 - 3 slices Crispy Bacon, crumbled (plus more for garnish)
06 - 2 tbsp Fresh Chives, minced (plus more for garnish)

→ Seasonings & Spices

07 - Salt, to taste
08 - Black Pepper, to taste

# Instructions:

01 - First things first, get those eggs boiling! I gently place them in a pot, cover with cold water, and bring it to a rolling boil. Once it's bubbling, turn off the heat, cover, and let them sit for exactly 10 minutes. This is where I always forget to set a timer, resulting in either too soft or too rubbery eggs. Then, the ice bath! This stops the cooking and makes peeling so much easier. I always hear that little crack as they hit the cold water, signaling the start of something delicious.
02 - Once the eggs are cool enough to handle, it’s peeling time. This step can be a test of patience, honestly. I usually tap them gently on the counter, then roll them to create tiny cracks all over. Then, under cool running water, peel away! If a piece of shell decides to cling on for dear life, just gently coax it off. I’ve had some frustrating peeling sessions, but a fresh egg and an ice bath really do help. Don't worry if they're not perfectly smooth; they're going to be loaded deviled eggs anyway!
03 - Now, carefully slice each peeled egg in half lengthwise. You'll see those beautiful, vibrant yellow yolks. Gently scoop them out into a medium bowl. I like to use a small spoon, being careful not to tear the whites. This is where the magic starts to happen, transforming simple eggs into creamy loaded deviled eggs. The whites are like little boats, ready to be filled with deliciousness!
04 - Take a fork and mash those yolks until they're nice and crumbly. Then, add your mayonnaise, Dijon mustard, and white vinegar. Stir it all together until it's super creamy and smooth. This is where you really start to smell that classic deviled egg aroma, a little tangy, a little rich. I always taste it at this point to check the seasoning; sometimes it needs a tiny bit more mustard or vinegar to hit that perfect balance.
05 - Here's where the "loaded" comes in! Gently fold in most of your crumbled bacon and minced chives into the creamy yolk mixture. Don't overmix, we want those lovely little bits of texture. This step always makes me so happy; seeing all those vibrant colors mixed in just promises a flavor explosion. It's okay if it gets a little messy, that's just part of the creative process!
06 - Now for the fun part: filling the egg white halves! You can use a spoon, but honestly, I find a piping bag (or even a Ziploc bag with a corner snipped off) makes them look so much prettier and less messy. Pipe or spoon the creamy filling back into each egg white boat. Then, sprinkle the remaining bacon and chives over the top for that final, inviting flourish. They should look irresistible, a true party favorite!

# Notes:

01 - Personal cooking tip I've learned through experience: Always use an ice bath after boiling; it makes peeling those eggs so much easier, I learned this the hard way!
02 - Storage advice that actually works from my kitchen trials: Keep them in an airtight container in the fridge for 2-3 days, but don't freeze them-the texture gets weird.
03 - Substitution I've tried that worked surprisingly well: Finely minced green onions for chives, or turkey bacon for regular bacon.
04 - Serving suggestion that makes this dish extra special: A sprinkle of flaky sea salt and a dash of smoked paprika right before serving.

# Equipment Needed:

01 - Pot
02 - medium bowl
03 - fork
04 - small spoon
05 - piping bag (optional)

# Nutrition (Per Serving):

Calories: 95 kcal
Total Fat: 7g
Total Carbohydrate: 1g
Protein: 6g

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