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Loaded Baked Potato Deviled Eggs

Loaded baked potato deviled eggs with creamy yolk filling and classic toppings—bacon, sharp cheddar, chives, and a sour cream dollop. Boiled, halved, filled, then chilled until the flavors set.
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Prep Time 25 minutes
Cook Time 12 minutes
chilling 10 minutes
Total Time 47 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 225
Ingredients Method Notes

Ingredients
  

Eggs
  • 12 large eggs
Mayonnaise
  • 0.3333333333 cup mayonnaise
Sour cream
  • 0.25 cup sour cream plus more for topping
Cheddar cheese
  • 0.25 cup shredded sharp cheddar plus more for topping
Dijon mustard
  • 1 tsp Dijon mustard
Garlic powder
  • 0.25 tsp garlic powder
Salt
  • 0.25 tsp salt
Bacon
  • 6 slice bacon cooked and crumbled
Chives
  • 2 tbsp fresh chives chopped

Method
 

Boil and chill the eggs
  1. Place 12 large eggs in a pot, cover with cold water, and bring to a boil. Cover, remove from heat, and let stand 12 minutes.
  2. Chill the eggs in an ice bath for 10 minutes. Peel and halve lengthwise.
Make the loaded yolk filling
  1. Mash the yolks with mayonnaise, sour cream, shredded sharp cheddar, Dijon mustard, garlic powder, salt, and half the bacon. Mix until smooth and evenly combined.
  2. Spoon the filling into the egg whites. Press lightly so the tops look full.
Top and serve
  1. Top each egg with a small dollop of sour cream. Sprinkle on extra cheddar.
  2. Finish each egg with the remaining bacon and chopped chives. Chill until serving.

Notes

For the cleanest deviled-egg halves, fully cool the eggs in the ice bath before peeling. Store covered in the refrigerator up to 3 days (flavor and texture hold well); freeze not recommended. For a lighter option, swap half the mayonnaise for plain Greek yogurt to keep the filling creamy with less fat.