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loaded single deviled egg

How to Make Loaded Deviled Eggs

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This recipe on how to make loaded deviled eggs will be your new go-to. Easy and perfect for an appetizer and a party.


  • 6 Eggs
  • 2 Tablespoons Non-Fat Greek Yogurt
  • 2 Tablespoon Cream
  • 2 Teaspoons Dijon Mustard
  • 1/4 Cup Shredded Cheese
  • 3 Pieces Crumbled Bacon
  • 1 Tablespoon Pimentos
  • 2 Green Onions - thinly sliced
  • 1/4 Teaspoon White Pepper
  • 1/4 Teaspoon Salt
  • 1/8 Teaspoon Freshly Cracked Black Pepper


Hard Boil Eggs

  1. Place 6 eggs in a large pot and cover with water. Place on burner and turn to high heat.
  2. Once the water comes to a boil, start a timer for 10 minutes.
  3. 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.
  4. Leave to cool for 20 minutes until eggs are completely cool.
  5. Gently crack the shell and peel it completely off.
  6. Store in an airtight container if prepping beforehand. If not, continue you on below.


  1. Slice each hard-boiled egg down the middle longways, placing the yolk into a bowl. Set eggs whites aside for later.
  2. Using a fork, mash all egg yolks until mostly smooth with no lumps remaining.
  3. Add in greek yogurt, cream, and Dijon mustard, with spices and continue using the fork to mash together until smooth and creamy.
  4. Add in pimentos, 3/4 of green onions (reserving some to sprinkle on top after), and cooked bacon bits. Mix together. 
  5. Mix thoroughly, taste, and add any more seasonings you need.

To Assemble

  1. Using a spoon or a piping bag, fill each egg white with the loaded yolk filling. Making sure to add a large amount to each and using all of the fillings.
  2. Finish by sprinkling the tops with the remaining green onions, bacon bits, and a little salt and freshly cracked black pepper.
  3. Place on a platter and enjoy!


  • 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


  • 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
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