Save to Pinterest Classic deviled eggs get a tasty upgrade in this loaded version, featuring crispy bacon, tangy dill pickles, fresh herbs, and smoked paprika. These flavorful bites make crowd-pleasing appetizers for any gathering.
I started making loaded deviled eggs after my family requested something beyond the usual. Adding pickles and bacon brought a delightful twist, and now these eggs disappear at every holiday table.
Ingredients
- Eggs: 6 large eggs
- Mayonnaise: 3 tbsp
- Dijon mustard: 1 tsp
- White wine vinegar: 1 tsp
- Dill pickles (finely chopped): 2 tbsp (or cornichons)
- Bacon (finely chopped, cooked): 2 tbsp
- Fresh dill (finely chopped): 1 tbsp, plus extra for garnish
- Chives (finely chopped): 1 tbsp
- Salt and freshly ground black pepper: To taste
- Smoked paprika: 1/2 tsp (or sweet paprika)
- Extra bacon bits, dill, and chives: For garnish (optional)
Instructions
- Cook the Eggs:
- Place the eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil over medium-high heat. Once boiling, cover, remove from heat, and let stand for 10 to 12 minutes.
- Cool and Peel:
- Transfer eggs to an ice bath and let cool for at least 5 minutes. Peel the eggs carefully.
- Prepare Egg Halves:
- Slice each egg in half lengthwise. Gently remove yolks and place them in a mixing bowl. Set whites aside.
- Make Filling:
- Mash yolks with a fork until smooth. Add mayonnaise, mustard, vinegar, dill pickles, bacon, dill, and chives. Mix until creamy and well combined. Season with salt and pepper to taste.
- Fill the Eggs:
- Spoon or pipe the yolk mixture back into the egg white halves.
- Garnish:
- Sprinkle each deviled egg with smoked paprika. Garnish with extra bacon bits, dill, and chives if desired.
- Chill and Serve:
- Chill for at least 15 minutes before serving for best flavor.
Save to Pinterest These eggs vanished so quickly at my nephew's birthday party that I've started making a double batch for every get-together. Even picky eaters came back for seconds!
Required Tools
Saucepan, mixing bowl, fork or potato masher, spoon or piping bag, sharp knife, cutting board
Allergen Information
Contains eggs and may contain traces of mustard. Mayonnaise can contain eggs and mustard: check labels for allergens if using commercial brands.
Nutritional Information (per serving)
Calories: 110, Total Fat: 8 g, Carbohydrates: 1 g, Protein: 7 g
Save to Pinterest Bring these loaded deviled eggs to your next potluck and watch them disappear quickly. Their savory punch and fresh crunch always impress!
Common Recipe Questions
- → How do I boil eggs perfectly for this dish?
Cover eggs with cold water, bring to a boil, then remove from heat and let stand covered for 10–12 minutes. Cool in ice bath before peeling.
- → Can I omit bacon for a vegetarian version?
Yes, substitute bacon with finely diced celery or capers for added crunch and flavor.
- → What can I use instead of mayonnaise for a lighter filling?
Replace half the mayonnaise with Greek yogurt to reduce richness while maintaining creaminess.
- → How should I store the prepared deviled eggs?
Keep them refrigerated in an airtight container and consume within 2 days for best freshness.
- → What flavors does smoked paprika add to this filling?
Smoked paprika provides a subtle smoky warmth that enhances the savory and tangy ingredients.