Pin Classic deviled eggs get an upgrade in this loaded version, featuring crispy bacon, tangy pickles, fresh herbs, and smoked paprika. These flavor-packed bites are ideal for any gathering or as a delicious appetizer.
I first made these loaded deviled eggs for a summer picnic, and they disappeared within minutes. The crunchy bits of bacon and zesty dill pickles add a memorable burst of flavor in every bite.
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Ingredients
- Eggs: 6 large eggs
- Mayonnaise: 3 tbsp
- Dijon mustard: 1 tsp
- White wine vinegar: 1 tsp
- Dill pickles (or cornichons): 2 tbsp, finely chopped
- Cooked bacon: 2 tbsp, finely chopped
- Fresh dill: 1 tbsp, finely chopped, plus extra for garnish
- Chives: 1 tbsp, finely chopped
- Salt and freshly ground black pepper: to taste
- Smoked paprika (or sweet paprika): 1/2 tsp
- Extra bacon bits, dill, and chives: for garnish (optional)
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Instructions
- Boil Eggs:
- Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil over medium-high heat. Once boiling, cover, remove from heat, and let stand for 10–12 minutes.
- Cool and Peel:
- Transfer eggs to an ice bath and let cool for at least 5 minutes. Peel the eggs carefully.
- Halve and Separate Yolks:
- Slice each egg in half lengthwise. Gently remove yolks and place in a mixing bowl. Set whites aside.
- Prepare Filling:
- Mash yolks with a fork until smooth. Add mayonnaise, mustard, vinegar, dill pickles, bacon, dill, and chives. Mix until creamy and combined. Season with salt and pepper to taste.
- Fill Egg Whites:
- Spoon or pipe the yolk mixture back into the egg white halves.
- Garnish:
- Sprinkle each with smoked paprika. Garnish with extra bacon bits, dill, and chives if desired.
- Chill and Serve:
- Chill for at least 15 minutes before serving for best flavor.
Pin Deviled eggs have always been a favorite at our family gatherings. Last Thanksgiving, my niece insisted these were the best version yet, and now they're a staple at every celebration.
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Required Tools
To make these deviled eggs, you'll need a saucepan, mixing bowl, fork or potato masher, spoon or piping bag, sharp knife, and a cutting board.
Allergen Information
This recipe contains eggs and may contain traces of mustard, especially in commercial mayonnaise. Check ingredient labels carefully if allergies are a concern.
Nutritional Information
Each serving of loaded deviled eggs contains approximately 110 calories, 8 g total fat, 1 g carbohydrates, and 7 g protein.
Pin 
Serve these loaded deviled eggs with sparkling wine or a crisp pilsner. They're sure to be the highlight of your appetizer spread.
Recipe Q&A
- → How do you achieve creamy filling for deviled eggs?
Mash the yolks thoroughly and mix with mayonnaise and mustard until smooth to create a creamy texture.
- → What can be added for extra flavor in deviled eggs?
Adding bacon bits, dill pickles, fresh herbs like dill and chives, and a sprinkle of smoked paprika enhances the flavor profile.
- → Can these be prepared ahead of time?
Yes, filling the eggs and chilling them at least 15 minutes before serving improves flavor and texture.
- → How can I make a vegetarian version?
Omit the bacon and add finely diced celery or capers for crunch while retaining flavor.
- → What is the best way to peel boiled eggs?
After boiling, place eggs in an ice bath to cool before peeling gently to avoid damage.
- → Which ingredient adds a smoky touch to the eggs?
Sprinkling smoked paprika on top imparts a subtle smoky flavor to the dish.
