This recipe on how to make loaded deviled eggs will be your new go-to. Easy and healthy, perfect for an appetizer and a party.
Everyone loves a delicious appetizer. Loaded deviled eggs are a twist on a classic that everyone will love!
Now I will admit, I actually haven't been a deviled egg fan until recently.
Sad....I know.
My husband loves them and my mom is happy she has someone else in the family who will eat them besides her now. But I have turned a new leaf and these loaded deviled eggs are everything!
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Ingredients Needed
- Hard-boiled eggs
- Non-Fat Greek Yogurt
- Cream
- Dijon Mustard
- Shredded Cheese
- Bacon
- Pimentos
- Green Onions
- White Pepper
- Salt
- Freshly Cracked Black Pepper
How to Make Hard-Boiled Eggs
There are several different ways to make hard-boiled eggs. Do whichever one you like. These can also can be made several days ahead and stored in the fridge until ready.
- 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.
How to Make
Deviled eggs are a classic that almost everyone loves. Plus they have their own special serving dish that literally only serves one purpose, so you have to make them for that!
After you have made your hard-boiled eggs, it's time to make the filling!
- Slice the eggs longways and place the cooked yolks in the bowl.
- Mash with a fork until there are no larger clumps anymore.
- Add in the greek yogurt, cream, mustard, salt, pepper, and white pepper.
- Mix until creamy and smooth.
- Add in the pimentoes, crumbled bacon bits, sliced green onions, and shredded cheese. Giving a quick stir to mix it all together.
- Top with freshly cracked black pepper and remaining green onions and bacon crumbles.
The Best Way to Fill Deviled Eggs
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!
Be sure to be generous with the fillings in each egg white too.
Your guests will love this new spin on a classic appetizer. Even your non-deviled egg-liking friends will be quick fans....trust me, I know 🙂
Frequently Asked Questions
Absolutely! Make these the day before your party if needed. They will keep in the fridge for up to 4 days. Just store it in an airtight container in the fridge.
More Appetizer Recipes
- Tomato & Bacon Cream Cheese Dip
- Spinach and Artichoke Puff Pastry Swirls
- Come to the Table: How to Make a Charcuterie Board
- Cheesy Bacon Wrapped Plantain Bites with Guava Crema Dip
- Frozen Peanut Butter Stuffed Dates
- Peach, Prosciutto and Burrata Summer Flatbread
- Healthy Mexican Street Corn Dip
- Mini Cheese Ball Pretzel Bites
How to Make Loaded Deviled Eggs
- Total Time: 35 minutes
- Yield: 12 1x
Description
This recipe on how to make loaded deviled eggs will be your new go-to. Easy and healthy, perfect for an appetizer and a party.
Ingredients
- 6 Eggs
- 2 Tablespoons Non-Fat Greek Yogurt
- 2 Tablespoon Cream
- 2 Teaspoons Dijon Mustard
- ¼ Cup Shredded Cheese
- 3 Pieces Crumbled Bacon
- 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 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 eggs 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 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. Making sure to add a healthy amount to each and using all of the fillings.
- 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. Store in the fridge tightly covered.
- Hardboiled eggs can be made up to 5 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
Keywords: How to Make Loaded Deviled Eggs
