Loaded Deviled Eggs take the humble hard-boiled egg and transform it into an indulgent appetizer that’s as beautiful to behold as it is delicious to eat. Whether you’re hosting a backyard barbecue, attending a potluck, or simply craving a snack that feels a little more special, these deviled eggs have everything you could want: a custardy filling made tangy with Dijon and vinegar, crisp bits of smoky bacon, briny pickle relish, and a pop of fresh herbs. Here’s how to make a platter that will disappear in seconds.
Ingredients
You’ll need a dozen large eggs; a half-cup of good-quality mayonnaise; two tablespoons of Dijon mustard; one tablespoon of apple cider or white wine vinegar; a half-teaspoon each of fine sea salt and freshly ground black pepper; four slices of bacon, cooked until crisp and crumbled; three tablespoons of dill or sweet pickle relish (or finely chopped cornichons); two tablespoons of thinly sliced chives or green onions; and enough smoked paprika for a light dusting on top.
Equipment
To pull this off smoothly, have on hand a medium-sized saucepan with a lid (for cooking eggs), a bowl of ice water for shocking, a mixing bowl, a fine mesh sieve or ricer if you prefer ultra-smooth filling, a piping bag with a star tip (optional), and a serving platter.
Step-by-Step Instructions
- Cook the eggs perfectly
Add the eggs to the saucepan in a single layer and cover with cold water by about an inch. Bring to a gentle boil over medium-high heat; once bubbling, cover the pan, turn off the heat, and let stand for 10 minutes. This gentle method prevents rubbery whites and overcooked yolks. - Shock and peel
Immediately drain the hot water and transfer the eggs to the ice bath. Let chill for 5 minutes—that sudden temperature change makes peeling effortless. Crack each shell all over and roll gently on the countertop; you’ll find the shells slip right off. - Halve and remove yolks
Slice each egg lengthwise on a sharp knife, wiping between cuts to keep the whites clean. Gently scoop out the yolks into your mixing bowl, taking care not to damage the white halves. - Prepare the filling
Mash the yolks with a fork or push them through a fine sieve for an extra-creamy texture. Stir in the mayonnaise, Dijon mustard, and vinegar until silky. Season with salt and pepper to taste. Finally, fold in half of the crumbled bacon and all of the pickle relish—these mix-ins bring crunch and brininess right into the center. - Pipe or spoon the mixture
Transfer the yolk filling to a piping bag fitted with a large star tip. Pipe generous swirls back into each egg white “boat.” If you don’t have a piping bag, a simple spoon will work just fine—just mound the filling artfully. - Garnish to impress
Sprinkle the remaining bacon over the tops, then scatter the chives or green onions for a burst of color. Finish with a light dusting of smoked paprika; the smoky flavor echoes the bacon and adds visual flair. - Chill before serving
Cover the platter and refrigerate for at least 15 minutes. Chilling lets the flavors meld and firms up the filling, making the eggs easier to pick up and ensuring they look pristine on the tray.
Tips for Success
- Egg freshness: Older eggs (7–10 days old) peel more cleanly than super-fresh ones.
- Mayo vs. Greek yogurt: For tangier filling, substitute half the mayonnaise with plain Greek yogurt.
- Spice it up: Add a dash of hot sauce or a sprinkle of cayenne to the yolk mixture for heat.
- Make-ahead: You can boil and peel eggs up to 2 days in advance; store whites and yolks separately in airtight containers. Assemble on the day of your event for peak freshness.
Variations to Try
- Avocado Deviled Eggs: Swap out half the mayo for mashed avocado, and top with cilantro and a lime wedge.
- Curried Deviled Eggs: Stir in a teaspoon of curry powder and top with chopped toasted almonds or raisins for an exotic twist.
- Greek-Style: Fold in crumbled feta and chopped kalamata olives, then garnish with oregano.
Serving and Storage
Arrange the eggs on a chilled platter or rimmed tray lined with lettuce leaves. They’re perfect alongside crudité and dips or as part of a larger appetizer spread. Leftovers keep for up to two days in the fridge—just cover tightly. Serve cold or at near–room temperature.
With their combination of creamy, smoky, tangy, and crunchy elements, these Loaded Deviled Eggs will become a fast favorite. Whether you stick to the classic bacon-and-pickle version or venture into one of the fun variations, you’ll be rewarded with an appetizer that’s as simple to make as it is impossible to resist. Enjoy!