Loaded Baked Potato Deviled Eggs

Loaded baked potato deviled eggs with a creamy cheddar-and-Dijon yolk filling and bacon-chive topping. Boiled, halved, filled, and chilled for a sturdy, spoonable texture that tastes like tiny loaded potatoes.

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Prep Time 25

Cook Time 12

chill 10

Total Time 47

Servings: 12 servings

Course: Appetizer

Cuisine: American

Calories: 155

Ingredients Equipment Method Notes

Ingredients

Eggs

12 large eggs

Creamy filling

0.333 cup mayonnaise
0.25 cup sour cream plus more for topping
0.25 cup shredded sharp cheddar plus more for topping
1 tsp Dijon mustard
0.25 tsp garlic powder
0.25 tsp salt

Toppings

6 slices bacon cooked and crumbled
2 tbsp fresh chives chopped

Equipment

1 Dutch oven

Method

Boil and chill the eggs

Place the large eggs in a Dutch oven and cover with cold water, then bring to a boil over high heat. Cover the pot, remove from heat, and let the eggs stand at room temperature for 12 minutes.
Chill the eggs in an ice bath for 10 minutes. Peel them and halve lengthwise.

Make the filling

Mash the yolks with the mayonnaise, sour cream, shredded sharp cheddar, Dijon mustard, garlic powder, and salt until smooth. Stir in half the bacon.

Fill and load the tops

Spoon the filling into the egg whites. Top each with a small dollop of sour cream, extra shredded sharp cheddar, the remaining bacon, and the chopped fresh chives.

Chill before serving

Chill the deviled eggs until serving for the best set topping. Keep them cold to maintain the creamy, loaded-potato feel.

Notes

Pro tip: For cleaner halves, peel the eggs under cool running water and keep the yolk filling slightly thicker so it holds its shape when spooned. Refrigerate in a covered container up to 3 days; they do not freeze well due to texture changes in the yolk mixture. For a lighter option, swap half the mayonnaise for plain Greek yogurt while keeping the sour cream for the tangy “loaded potato” profile.