Loaded Baked Potato Deviled Eggs

Loaded baked potato deviled eggs are creamy, tangy, and topped like tiny baked potatoes with sour cream, sharp cheddar, bacon, and chives. Hard-boil eggs, pipe-free fill, then chill for clean, scoopable deviled egg halves.

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Prep Time 25

Cook Time 12

chilling 10

Total Time 47

Servings: 12 servings

Course: Appetizer, Snack

Cuisine: American

Calories: 310

Ingredients Equipment Method Notes

Ingredients

large eggs

12 large eggs

mayonnaise mixture

0.3333333333 cup mayonnaise
0.25 cup sour cream
0.25 cup shredded sharp cheddar
1 tsp Dijon mustard
0.25 tsp garlic powder
0.25 tsp salt

toppings

6 bacon, cooked and crumbled
2 tbsp fresh chives, chopped
0.25 cup sour cream extra for topping
0.25 cup shredded sharp cheddar extra for topping

Equipment

1 sheet pan

Method

Boil, cool, and prep the eggs

Place large eggs in a pot and cover with cold water, then bring to a boil. Cover, remove from heat, and let stand for 12 minutes.
Chill the eggs in an ice bath for 10 minutes, then peel and halve lengthwise. Keep the yolks for mixing and arrange the whites cut-side up for filling.

Mix the deviled egg filling

Mash the yolks with mayonnaise, sour cream, shredded sharp cheddar, Dijon mustard, garlic powder, and salt until smooth and creamy. Fold in half the bacon for a loaded baked potato flavor.

Fill and top

Spoon the filling into the egg whites, mounding slightly for each half. Top each with a small dollop of sour cream, extra shredded sharp cheddar, and the remaining bacon.
Finish by sprinkling chopped fresh chives over the top. Chill until serving.

Notes

For the smoothest filling, mash the yolks thoroughly before folding in the bacon so no dry bits remain. Refrigerate deviled eggs in an airtight container for up to 3 days; they freeze poorly due to texture changes. For a lighter option, swap mayonnaise for plain Greek yogurt while keeping sour cream for the classic tang.