Name: Cheesy Loaded Deviled Eggs with Crispy Bacon
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 12
Cuisine: American
Ingredients: 6 Eggs; 2 Tablespoons Non-Fat Greek Yogurt; 2 Tablespoon Cream; 2 Teaspoons Dijon Mustard; 1/4 Cup Shredded Cheddar Cheese; 3 Pieces of Cooked Bacon - crumbled; 1 Tablespoon Pimentos; 2 Green Onions - thinly sliced; 1/4 Teaspoon White Pepper; 1/4 Teaspoon Salt; 1/8 Teaspoon Freshly Cracked Black Pepper

Jump to Recipe·Leave a Review

Loaded deviled eggs take a Southern classic to the next level with crispy bacon, shredded cheddar cheese, sliced green onions, and pimentos mixed into the creamy filling. Each bite is rich, smoky, and packed with flavor-perfect for backyard barbecues, summer picnics, or any gathering that calls for a crowd-pleasing appetizer. Whether you're serving them up for a holiday spread or just craving a little Southern comfort, these deviled eggs bring the perfect balance of creamy, cheesy, and savory goodness! Yields 12.

silver tray with loaded deviled eggs on them.

Give me all of this goodness y'all!

Sometimes I craved just a loaded baked potato for dinner. Like, give me ALL OF THE FILLINGS. Sour cream, so much cheese, lots of crispy bacon, butter of course, and plenty of salt and pepper - and I will be one happy camper.

I feel like bacon and cheese can just make anything better, am I right?! Like bacon cheddar grits or stovetop mac and cheese with crispy bacon or bacon and cheddar cornbread. I mean come on, they are a drool-worthy ingredient combo right there!

I must have been dreaming about this comfort meal when recipe testing because I threw all of my favorites into my classic deviled eggs recipe. I thought, what could make them more delicious and fun? Bacon? YES. Cheese? YES. Done and done!

Loaded deviled eggs are perfect to serve at any summer backyard picnic or tailgate. It's a one-bowl recipe using Greek yogurt (NO MAYO HERE), dijon mustard, and some spices to make the creamy base. Then toss in pimentoes, cheddar, bacon, and green onion to load that egg up with all the flavors! No bland-tasting deviled eggs here!

Pipe it into the egg white, top it with more crispy bacon, and watch your guest not be able to only have one. Let me show you how I like to assemble them.

Let's Cook!

Step one: make the hard-boiled eggs.

Eggs inside a large pot on the stove with water. — Place your eggs into a pot and fill with water to cover them. Turn on high heat and bring to a boil.

A boiling pot of water with eggs inside cooking. — Once at a boil, set the timer for 10 minutes.

Ice water in a large pot cooling hard boiled eggs. — When the time is up, remove from the heat and pour out the hot water then fill with ice and cold water to stop the cooking process. Let cool for at least 10 minutes.

⭐️PRO TIP⭐️ - this step can be done 2-3 days in advance if needed. Just peel the eggs and keep them stored in the fridge until needed.

After making hundreds of hardboiled eggs in my life, I have found that placing the eggs in the water, putting them on the stove, bringing them to a boil, then starting the timer for 10 minutes is the perfect amount of time to fully cook the egg yolks through without them turning green from overcooking or having rubbery egg whites. It is crucial to take them off the heat right at the 10-minute mark and place them in ice to stop cooking for this to be achieved!

Step two - make the filling.

egg yolks in a clear bowl. — Pop the egg yolks out into a large bowl.

egg yold, cream, dijon mustard, and yogurt in a clear bowl with a fork. — Add in the yogurt, cream, mustard, and spices. This is just the right amount of "liquid" ingredients to make the filling smooth and creamy but not too watery.

egg yolk filling in a clear bowl. — Mash with a fork until no more clumps remain and everything is creamy.

deviled egg mixture in a bowl. — Add in the cheese, pimentos, and about ¾ of the onions and bacon - give it a good stir to combine!

Step three - fill!

You can fill the egg whites with the yolk mixture with 2 spoons OR use a disposable piping bag, snip the tip-off, and place the filling inside. This is my favorite way to do it because it is easy, less messy, and has no cleanup!

putting the egg yolk filling for deviled eggs in a piping bag. — Place the piping bag inside a cup and hang the edges over the cup. Spoon in the filling. The cups help keep the bag upright and less messy when filling it.

egg yolk filling in a disposable pipping bag. — Twist the top to seal and snip the end off.

a hand pipping in egg yolk filling into egg whites. — Pipe a generous amount of the filling into each egg white - using all of the filling.

3 loaded deviled eggs on a white table. — Garnish the eggs before serving with the rest of the green onion, crispy bacon, a sprinkle of salt, and some freshly cracked black pepper. ENJOY!

You can make these about 24 hours before serving to your guests - just reserve topping with the green onions, bacon, salt, and pepper until right before serving for the ultimate freshness and best presentation! Just keep the prepped eggs in a container sealed airtight in the fridge until needed.

Recipe