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.
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.
⭐️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.
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!
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.
PrintRecipe
Cheesy Loaded Deviled Eggs with Crispy Bacon
- Total Time: 35 minutes
- Yield: 12
Description
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.
Ingredients
- 6 Eggs
- 2 Tablespoons Non-Fat Greek Yogurt
- 2 Tablespoon Cream
- 2 Teaspoons Dijon Mustard
- ¼ Cup Shredded Cheddar Cheese
- 3 Pieces of Cooked Bacon - crumbled
- 1 Tablespoon Pimentos
- 2 Green Onions - thinly sliced
- ¼ Teaspoon White Pepper
- ¼ Teaspoon Salt
- ⅛ Teaspoon Freshly Cracked Black Pepper
Instructions
Hard Boil Eggs
- Place 6 eggs in a large pot and cover with water. Place on burner and turn to high heat.
- Once the water comes to a boil, start a timer for 10 minutes.
- Once the 10 minutes is up, remove from heat and pour out the hot water. Fill the pot with ice and refill now with cold water.
- Leave to cool for 20 minutes until the eggs are completely cool.
- Gently crack the shell and peel it completely off.
- Store in an airtight container if prepping beforehand. If not, continue you on below.
Filling
- Slice each hard-boiled egg down the middle longways, placing the yolk into a bowl. Set egg whites aside for later.
- Using a fork, mash all egg yolks until mostly smooth with no lumps remaining.
- Add in Greek yogurt, cream, and Dijon mustard, with spices, and continue using the fork to mash together until smooth and creamy.
- Add in the cheese, pimentos, ¾ of green onions (reserving some to sprinkle on top after), and cooked bacon bits. Mix together.
- Mix thoroughly, taste, and add any more seasonings you need.
To Assemble
- Using a spoon or a piping bag, fill each egg white with the loaded yolk filling. Make sure to add a large amount to each and use all of the filling.
- Finish by sprinkling the tops with the remaining green onions, bacon bits, and a little salt and freshly cracked black pepper.
- Place on a platter and enjoy!
Notes
- Deviled eggs can be made up to a day ahead of time - reserve the topping until right before serving for ultimate freshness. Store in the fridge tightly covered.
- Hardboiled eggs can be made up to 2-4 days ahead of time, keeping peeled but whole until the time to make the filling.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 half egg
- Calories: 88
- Sugar: 0.4 g
- Sodium: 136 mg
- Fat: 6.9 g
- Carbohydrates: 0.6 g
- Fiber: 0 g
- Protein: 5.2 g
- Cholesterol: 101.7 mg
