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Loaded Baked Potato Deviled Eggs

Loaded baked potato deviled eggs combine creamy yolk filling with sharp cheddar, Dijon, and crisp bacon. The eggs are boiled to a firm-yet-tender set, then chilled until the filling stays thick and scoopable.
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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: 310
Ingredients Equipment Method Notes

Ingredients
  

Egg base
  • 12 large eggs Use straight-from-the-fridge eggs for even boiling.
Deviled egg filling
  • 0.333 cup mayonnaise Start with level measurements for a thick filling.
  • 0.25 cup sour cream Plus extra for topping the finished eggs.
  • 0.25 cup shredded sharp cheddar Plus extra for topping.
  • 1 tsp Dijon mustard
  • 0.25 tsp garlic powder
  • 0.25 tsp salt
Loaded potato toppings
  • 6 slices bacon Cook and crumble before mixing.
  • 2 tbsp fresh chives Chop for a bright finish.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Boil and ice-chill the eggs
  1. Place large eggs in a pot, cover with cold water, and bring to a boil; cover, remove from heat, and let stand 12 minutes.
  2. Transfer eggs to an ice bath and chill 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, and salt until smooth.
  2. Stir in half the cooked and crumbled bacon until evenly distributed.
Fill and top
  1. Spoon the filling into the egg white halves.
  2. Top each with a small dollop of sour cream, extra shredded cheddar, remaining bacon, and chives.
Chill until serving
  1. Chill the deviled eggs until serving so the filling firms up and the toppings stay crisp.

Notes

For the creamiest filling, mash the yolks while warm (immediately after peeling) and mix until smooth before adding bacon. Store covered in the refrigerator up to 3 days; do not freeze. For a lighter option, swap mayonnaise for Greek yogurt while keeping the sour cream for the same tangy “loaded baked potato” feel.