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These loaded deviled eggs are a fun take on the classic appetizer. The yolks are mixed with sour cream, then topped with bacon, cheddar cheese, and green onions for a flavorful twist.
Why You’ll Love This Recipe
- Quick and Easy: Comes together fast with simple steps.
- Customizable: Includes options to suit different diets and preferences.
- Packed with Flavor: Bacon, cheese, and green onions add a bold twist to the classic.
- Scales Easily: Made with 3 eggs but can be doubled or tripled if needed.
I love this recipe and couldn’t wait to share it with you. These loaded deviled eggs take the classic version and make them even better—with creamy yolks mixed with sour cream, then topped with crispy bacon, cheddar cheese, and green onions. They’re full of flavor, easy to make, and always a hit.
Try these other small batch appetizers:
Ingredients
If you have any ingredients leftover from this easy deviled eggs recipe, check out our Leftover Ingredients Recipe Finder.
- Eggs: Use 3 large eggs.
- Sour cream: Adds creaminess and tang. Use full-fat, low-fat, or Greek yogurt. For a dairy-free version, use dairy-free sour cream. Leftovers can be used in Broccoli Salad, Cauliflower Casserole, or Corn Muffins.
- Bacon: Cook until crispy for crunch. Use regular or thick-cut bacon, or swap for plant-based bacon or meat-free bacon bits. Extra bacon can go in a Frittata, Cobb Salad, or White Bean Soup.
- Cheddar cheese: Sharp or mild both work. For dairy-free, use a dairy-free cheddar. Leftover cheese can be used in Chicken Tetrazzini or Baked Black Bean Tacos.
- Green onions: Add a fresh, mild onion flavor. Chives work too.
- Garlic powder and salt: Season to taste.
Ingredient Notes:
- Keto: Use full-fat sour cream and sugar-free bacon.
- Gluten-Free: Check that bacon and other ingredients are labeled gluten-free.
- Low-Fat: Use low-fat sour cream, reduced-fat cheddar, and turkey bacon.
RELATED: How To Freeze Bacon
How To Make Loaded Deviled Eggs
The photos and instructions are here to help you visualize how to make a small batch of deviled eggs. See the recipe box below for ingredient amounts and full recipe instructions.
- Place the eggs in a small pot and cover with cold water, at least 1 inch above the eggs.
- Bring to a rolling boil over high heat. Once boiling, turn off the heat, cover the pot, and let sit for 12 minutes.
- Transfer the eggs to a bowl of ice water and cool for 5 minutes.
Note: This method makes the eggs easy to peel and works well for deviled eggs or any time you need hard-boiled eggs.
- Peel the eggs and slice them in half lengthwise.
- Remove the yolks and place them in a bowl. Set the egg whites aside.
- Mash the yolks with a fork.
- Stir in sour cream, garlic powder, and salt.
- Fold in half of the bacon, some chopped green onions, and half of the cheese.
- Spoon the filling into the egg whites.
- Top each egg with the remaining bacon, green onions, cheese, and a small dollop of sour cream.
For best flavor and texture, refrigerate the deviled eggs for at least 1 hour before serving.
Pro Tip: Although you can enjoy deviled eggs right after you make them, I suggest refrigerating them for at least an hour to let the flavors meld and the filling to set.
Expert Tips
- Peel under running water: It helps loosen the shell and makes peeling easier.
- Taste and adjust the filling: Add more salt, sour cream, or cheese as needed.
- For cleaner presentation: Use a piping bag with a round or star tip to fill the egg whites.
Frequently Asked Questions
Place them in an airtight container, cover with plastic wrap to keep them from drying out, and refrigerate for up to 3 days.
Yes, you can make them a few hours in advance. Store them in the refrigerator until ready to serve.
No, freezing is not recommended. The texture of the egg whites and filling can become unpleasant after thawing.
Plastic wrap over the filling helps prevent drying. You can also stir in a little more sour cream if needed before serving.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried these loaded deviled eggs or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Small Batch Loaded Deviled Eggs
Equipment
Ingredients
- 3 large eggs
- ¼ cup sour cream
- ⅛ teaspoon garlic powder
- ⅛ teaspoon salt
- 2 strips bacon -cooked and crumbled
- 2 tablespoons shredded cheddar cheese
- 1 tablespoon chopped green onions
Instructions
- Place eggs in a small pot and cover with cold water by 1 inch.
- Bring to a boil over high heat. Once boiling, turn off the heat, cover, and let sit for 12 minutes.
- Transfer eggs to a bowl of ice water and cool for 5 minutes.
- Peel the eggs and slice in half lengthwise.
- Remove yolks and place them in a bowl. Set the whites aside.
- Mash yolks with a fork, then mix in sour cream, garlic powder, and salt.
- Fold in half the bacon, ½ tablespoon green onions, and 1 tablespoon shredded cheese.
- Spoon the filling into the egg whites.
- Top with remaining sour cream, bacon, green onions, and cheese.For the best flavor and texture, refrigerate the deviled eggs for at least 1 hour before serving.
Notes
- Peel under running water: It helps loosen the shell and makes peeling easier.
- Taste and adjust the filling: Add more salt, sour cream, or cheese as needed.
- For cleaner presentation: Use a piping bag with a round or star tip to fill the egg whites.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Really like this version, so it’s going into my cookbook.
not enough words to tell you how much i love this site…tried many – if they dont turn out i always blame myself for skippinh
something impotan. 90 years young and still cooking
Terrific recipe.