This post may contain affiliate links. Please read our disclosure policy.
Enjoy a delightful small batch of bacon-packed loaded deviled eggs, perfectly portioned just for you. This appetizer offers deep, satisfying flavors in a simple, easy-to-make format. Deviled eggs have always been a popular choice for gatherings, and this loaded version of small batch deviled eggs adds an extra flair to the traditional favorite. With clear instructions and various ingredient choices, you can easily customize these loaded deviled eggs to meet your dietary needs.
Explore our delightful selection of small batch appetizers, including our crispy Buffalo Cauliflower, flavorful Mexican Corn Dip, vibrant Cowboy Caviar, and classic Bruschetta. Each recipe is designed to offer unique and tasty options for any occasion.
Table of Contents
- Why You’ll Love This Deviled Eggs Recipe
- What Are Loaded Deviled Eggs?
- Ingredients
- How To Make Loaded Deviled Eggs
- Expert Tips
- Storing Loaded Deviled Eggs
- Serving Suggestions
- Frequently Asked Questions
- Creative Ways To Use Leftover Hard Boiled Eggs
- Ways To Use Leftover Ingredients
- Discover More Small Batch Appetizer Recipes
- Small Batch Loaded Deviled Eggs Recipe
Why You’ll Love This Deviled Eggs Recipe
- Easy to make: This small batch loaded deviled eggs recipe is designed with simplicity in mind, making it accessible for beginners and seasoned cooks alike.
- Easy to customize: Our recipe offers clear instructions along with traditional and alternative ingredient options to cater to various dietary preferences.
- Incredibly delicious: This recipe stands out due to the delicious combination of bacon and cheese, adding an irresistible, savory twist to traditional deviled eggs.
- Recipe doubles well: This recipe is made with 3 hard-boiled eggs and yields 6 of the best loaded deviled eggs! If you’d like to make extras, just double or triple the ingredient amounts.
What Are Loaded Deviled Eggs?
A deviled egg is a hard-boiled egg cut in half, with its yolk removed, combined with various ingredients, and then placed back into the egg white. Loaded deviled eggs are an enhanced version of this traditional dish, incorporating extra toppings or ingredients like cheese, bacon, or chopped green onions, resulting in a more flavorful experience.
Ingredients
- Eggs: Use three large eggs.
- Sour cream: Adds creaminess and a tangy flavor to the yolk mixture. Choose full-fat or low-fat sour cream based on your preference. You can also use Greek yogurt instead. For a dairy-free option, use dairy-free sour cream. Leftover sour cream can be used in Broccoli Salad, a Cauliflower Casserole, or a small batch of Corn Muffins.
- Bacon: Cook the bacon until crispy for an added crunch. You can use regular or thick-cut bacon, depending on your preference. For a vegetarian option, replace the bacon with meat-free bacon bits or use a plant-based bacon alternative. Any extra bacon you may have can be used in a Frittata, a Cobb Salad, or White Bean Soup.
- Cheddar cheese: You can use sharp or mild cheddar, depending on your taste preference. If you’ve got any extra cheese leftover, consider using it in Chicken Tetrazzini or Baked Black Bean Tacos. For a dairy-free option, use dairy-free cheddar cheese.
- Green onions: Adds a mild, fresh onion flavor to the dish. You can also use chives as an alternative.
- Garlic powder and salt: Season the yolk mixture to taste.
- For a keto-friendly option, make sure to use full-fat sour cream, and opt for a sugar-free bacon variety.
- For a gluten-free option, ensure the bacon and other ingredients are gluten-free. Most of these ingredients are naturally gluten-free but always double-check labels to be certain.
- For a low-fat option, use low-fat sour cream, reduced-fat cheddar cheese, and turkey bacon instead of regular bacon.
This is just an overview of the ingredients I used and why I used them. For the full recipe please scroll down to the recipe box at the bottom of the post.
RELATED: How To Freeze Bacon
How To Make Loaded Deviled Eggs
The photos and instructions are here to help you visualize how to make deviled eggs. See the recipe box below for ingredient amounts and full recipe instructions.
- Gently place eggs in the bottom of a 2-quart pot. Fill the pot with cold water to cover the eggs by at least 1 inch.
- Bring the water to a rolling boil over high heat. Once the water starts boiling, turn off the heat, cover the pot, and let the pot sit on the burner for 12 minutes.
- Using a slotted spoon, transfer the eggs to a small bowl filled with ice water and let the eggs cool for 5 minutes.
Pro Tip: This is the best way to make hard-boiled eggs. I use this method every time I make deviled eggs or when I just want to make hard-boiled eggs. You’ll find that the eggs are very easy to peel.
- Once cool, peel the eggs and slice them in half length-wise.
- Place the yolks into a bowl and set aside the egg white halves.
- Mash the egg yolks with a fork.
- Mix the mashed egg yolks with sour cream, garlic powder, and salt.
- Next, fold in half of the crumbled and cooked bacon, some of the chopped green onions, and half of the shredded cheese.
- Use a spoon to transfer the filling to the center of each egg.
- Garnish the tops of each egg with the remaining sour cream, crumbled bacon, green onions, and cheese.
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
- Cook the eggs properly: Place eggs in a saucepan and cover them with cold water by an inch. Bring the water to a boil, then remove from heat, cover, and let the eggs sit for exactly 12 minutes. Transfer the eggs to an ice bath to stop the cooking process and make them easier to peel.
- Peel the eggs carefully: Gently tap the eggs on a hard surface to crack the shell, then roll them to loosen the shell further. Peel the eggs under running water, which can help the shell slide off more easily.
- Consider using a piping bag: Although I often use a spoon, for a professional-looking presentation, transfer the yolk mixture to a piping bag with a star or round tip. Pipe the filling into the egg whites.
- Taste the filling: Before filling the egg whites, taste the yolk mixture and adjust the seasonings as needed. You can always add more salt, sour cream, cheese, or other ingredients to suit your taste.
- Experiment with variations: Feel free to get creative with your loaded deviled eggs by adding different mix-ins, toppings, or spices to make the dish unique and cater to your preferences.
Storing Loaded Deviled Eggs
Keep your loaded deviled eggs tasting fresh and delicious with our easy storage tips. Proper storage not only extends the life of your deviled eggs but also keeps them from absorbing other refrigerator odors. Follow these guidelines for optimal flavor and texture retention.
- Airtight Container: Place the loaded deviled eggs in an airtight container to preserve their freshness.
- Plastic Wrap: Before sealing the container, lay a piece of plastic wrap over the eggs to prevent them from drying out and to avoid flavor transfer from other foods.
- Refrigerate: Make sure to store the container in the refrigerator to maintain the quality of the eggs.
- Consume Quickly: For best taste and quality, consume the loaded deviled eggs within 2-3 days of making them.
Serving Suggestions
Looking for the perfect accompaniments to your deviled eggs? Whether it’s a casual get-together or a quick lunch, these versatile deviled eggs fit seamlessly into various meal plans. Here are some delightful pairings to turn your loaded deviled eggs into a complete, balanced feast.
- Small Italian Chopped Salad: A crisp, green salad adds freshness and a burst of color to your plate.
- Homemade French Bread: Slice up some warm, crusty French bread for a textural contrast.
- Tomato Soup: Pair your deviled eggs with a cup of soup for a comforting touch.
Frequently Asked Questions
Absolutely! This small batch deviled eggs recipe yields 6 loaded deviled eggs. If you’d like to make extras, just double the ingredient amounts.
Stuffed eggs and deviled eggs are essentially the same and the terms are often used interchangeably. Both dishes involve hard-boiled eggs that are halved, with the yolks removed and combined with other ingredients to create a creamy filling that is spooned into the egg whites. The term “deviled” refers to a type of food that is highly seasoned or spicy.
To avoid overcooked eggs, follow a proper cooking method: place the eggs in a saucepan, cover them with cold water by an inch, bring the water to a boil, then remove from heat, cover, and let the eggs sit for 12 minutes. Immediately transfer the eggs to an ice bath to stop the cooking process.
To achieve a smooth and creamy yolk filling, use a fork to break down the cooked yolks completely. Then, mix in the sour cream and fold in the remaining ingredients. To maintain a smooth texture while incorporating bacon and cheese, finely chop or crumble the cooked bacon and grate the cheese. This will help distribute these ingredients more evenly throughout the filling without creating large lumps. Be sure to mix well, so the bacon and cheese are evenly distributed throughout the filling.
Deviled eggs can be traced back to ancient Rome, where they were boiled and seasoned with spicy sauces. The eggs were often served as the first course of a meal. The word “deviled” originated in the 18th century and was used to describe dishes that were “highly seasoned”. By the 19th century, deviled eggs had gained in popularity in the United States. These stuffed eggs featured a creamy and zesty filling made from egg yolks which were mixed with other ingredients and a variety of spices.
Over the years, deviled eggs have become a staple appetizer in numerous cultures worldwide. Their versatility has led to countless variations, incorporating different flavors and toppings to suit a wide array of taste preferences.
Creative Ways To Use Leftover Hard Boiled Eggs
Got leftover hard-boiled eggs? Don’t let them go to waste! Hard-boiled eggs are a protein-packed, versatile food that can be repurposed into a variety of tasty meals and snacks. Check out these inventive ideas for turning your extra eggs into something extraordinary.
- Easy Breakfast: Slice or mash a hard-boiled egg on toast for a quick and nutritious start to your day.
- Snack Time: Elevate your snack game by topping your eggs with hummus or guacamole for a flavorful twist.
- Salad Boost: Dice the eggs and sprinkle them over a fresh tomato salad for added texture and protein.
- Buffalo Style: For a spicy kick, drizzle some hot sauce and crumbled blue cheese over your hard-boiled eggs, channeling that buffalo wing flavor.
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:
Discover More Small Batch Appetizer Recipes
Looking to expand your small batch appetizer repertoire? Browse through our curated list of quick and delectable appetizer recipes perfect for small gatherings or solo indulgence. From spicy Jalapeño Poppers to luxurious Smoked Salmon Platters, there’s something for every palate.
For more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
For examples of the dishes used at One Dish Kitchen, please visit our Store page.
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
- Gently place eggs in the bottom of a 2-quart pot. Fill the pot with cold water to cover the eggs by at least 1 inch.
- Bring the water to a rolling boil over high heat. Once the water starts boiling, turn off the heat, cover the pot, and let the pot sit on the burner for 12 minutes.
- Using a slotted spoon, transfer the eggs to a small bowl filled with ice water and let the eggs cool for 5 minutes.
- Once cool, peel the eggs and slice them in half length-wise.
- Place the yolks into a bowl and set aside the egg white halves.
- Mash the egg yolks with a fork.
- Mix the mashed egg yolks with sour cream, garlic powder, and salt.
- Next, fold in half of the crumbled and cooked bacon, ½ tablespoon of the chopped green onions, and 1 tablespoon of the shredded cheese.
- Use a spoon to transfer the filling to the center of each egg.
- Garnish the tops of each egg with the remaining sour cream, crumbled bacon, green onions, and cheese.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.
Notes
- Cook the eggs properly: Place eggs in a saucepan and cover them with cold water by an inch. Bring the water to a boil, then remove from heat, cover, and let the eggs sit for exactly 12 minutes. Transfer the eggs to an ice bath to stop the cooking process and make them easier to peel.
- Peel the eggs carefully: Gently tap the eggs on a hard surface to crack the shell, then roll them to loosen the shell further. Peel the eggs under running water, which can help the shell slide off more easily.
- Consider using a piping bag: Although I often use a spoon, for a professional-looking presentation, transfer the yolk mixture to a piping bag with a star or round tip. Pipe the filling into the egg whites.
- Taste the filling: Before filling the egg whites, taste the yolk mixture and adjust the seasonings as needed. You can always add more salt, sour cream, cheese, or other ingredients to suit your taste.
- Experiment with variations: Feel free to get creative with your loaded deviled eggs by adding different mix-ins, toppings, or spices to make the dish unique and cater to your preferences.
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.