Treat yourself to a small batch of bacon-filled loaded deviled eggs! Savor the rich flavors of this easy-to-make appetizer tailored just for you.
Deviled eggs are a classic appetizer that has stood the test of time, and loaded deviled eggs take this beloved dish to a whole new level. With simple instructions and a variety of ingredient options, you can tailor this recipe to suit any dietary preference.
Jump to:
- What Are Loaded Deviled Eggs?
- Why Are They Called Deviled Eggs?
- Why This Recipe Works
- Ingredients
- Ingredient Notes And Substitutions
- How To Make Loaded Deviled Eggs
- Expert Tips
- Frequently Asked Questions
- Storing Loaded Deviled Eggs
- Serving Suggestions
- How To Use Leftover Hard Boiled Eggs
- Ways To Use Leftover Ingredients
- More Small Batch Appetizers
- Recipe
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.
The true allure of these loaded deviled eggs comes from their delicious, enticing flavors. The smooth yolk mixture is enriched by the presence of crunchy bacon and cheese, providing a delightful blend of textures and tastes in every bite. The interplay between the velvety, savory filling and the crispy toppings will leave you wanting more. Not only are these deviled eggs simple to make, but the recipe can easily be scaled up to become a surefire hit at any gathering.
Why Are They Called Deviled Eggs?
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.
Why This Recipe Works
- 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.
Ingredients
Ingredient Notes And Substitutions
See below for ways to use leftover 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.
- 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.
- Cheddar cheese: You can use sharp or mild cheddar, depending on your taste preference.
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.
How To Make Loaded Deviled Eggs
The photos and instructions are here to help you visualize how to make loaded 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.
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.
This single serving deviled eggs recipe is loaded with bacon and cheese. Consider adding chopped jalapeños or additional spices.
Storing Loaded Deviled Eggs
Store loaded deviled eggs in an airtight container in the refrigerator. To prevent them from drying out or absorbing other food odors, cover them with a piece of plastic wrap before sealing the container. Consume them within 2-3 days.
Serving Suggestions
Loaded deviled eggs make a versatile appetizer or side dish that pairs well with various foods and occasions. Consider enjoying your loaded deviled eggs with a small salad, a slice of homemade French bread, and a cup of your favorite soup. This combination creates a well-balanced, light meal perfect for a quick lunch.
How To Use Leftover Hard Boiled Eggs
Delicious and high in protein, eggs can be hard-boiled ahead of time and eaten over a few days for an easy breakfast, snack, or an addition to a salad. To mix things up, try topping the eggs with hummus or guacamole, or channel your love for chicken wings by adding a drizzle of hot sauce and crumbled blue cheese.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this small batch loaded deviled eggs recipe, you might like to consider using them in any of these single serving and small batch recipes:
- Eggs: Cheesy Baked Eggs, Eggs Benedict, Pasta Carbonara, Chess Pie, Crustless Spinach Quiche
- Sour cream: Chicken Tetrazzini, Hot Spinach Dip, Mushroom Casserole, Corn Muffins, Devil's Food Cake
- Bacon: Clam Chowder, Baked Stuffed Fish, Corn Casserole, Zuppa Toscana, Bacon Cheeseburger Meatloaf
- Cheddar cheese: Cheese Grits, Beer Bread, Creamed Spinach, Broccoli Cheddar Soup, Baked Black Bean Tacos
- Green onions: Baked Buffalo Chicken, Bacon, Egg and Cheese Cup, Shrimp Etouffee, Pad Thai, Cauliflower Casserole
- Garlic powder: Hash Browns, Taco Seasoning, Personal Pizza Dough, Baked Pork Chop, Sheet Pan Salmon
More Small Batch Appetizers
- Jalapeño Poppers
- Smoked Salmon Platter
- Cowboy Caviar
- Nachos
- Roasted Garlic, Olives and Feta
- Hummus
- Queso
- Mexican Corn Dip
- Hot Spinach Dip
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.
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Recipe
Small Batch Deviled Eggs
See the post above for expert tips,
FAQs and ways to use leftover ingredients.
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.
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.
J. Hegyi says
Terrific recipe.