Loaded Deviled Eggs are a delicious twist on a classic appetizer that will elevate your party spread. These deviled eggs are bursting with flavor from the creamy, tangy yolk filling mixed with sharp cheddar cheese, smoky bacon, and fresh chives. Each bite is a perfect blend of rich and savory, with a hint of spice from the paprika garnish.
Ingredients:
- 12 large eggs
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon white vinegar
- Salt and pepper to taste
- 1/4 cup finely shredded cheddar cheese
- 1/4 cup cooked and crumbled bacon
- 2 tablespoons finely chopped chives
- Paprika for garnish (optional)
Instructions:
- Hard Boil the Eggs: Place eggs in a single layer in a saucepan and cover with water. Bring to a boil over medium-high heat. Once boiling, remove from heat, cover, and let sit for 12 minutes. Transfer eggs to an ice water bath to cool.
- Peel and Halve: Once cooled, peel the eggs and slice them in half lengthwise. Carefully remove the yolks and place them in a medium bowl. Arrange the egg whites on a serving platter.
- Prepare the Filling: Mash the yolks with a fork until smooth. Add mayonnaise, Dijon mustard, white vinegar, salt, and pepper, and mix until creamy. Stir in shredded cheddar cheese, crumbled bacon, and chopped chives.
- Fill the Egg Whites: Spoon or pipe the yolk mixture into the egg white halves.
- Garnish and Serve: Sprinkle with paprika, if desired. Serve immediately or refrigerate until ready to serve.
