Loaded Deviled Eggs

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These loaded deviled eggs give the taters a run for their money.

By
Julia Levy
Julia Levy
Julia Levy

Julia is an experienced cook with a demonstrated history of working in the publishing industry. She is skilled in catering, food & beverage, event planning, and menu development. She tests and develops recipes in the DotDash Meredith Test Kitchen for Southern Living.

Southern Living's editorial guidelines
Updated on March 25, 2024
Recipe tested by
Southern Living Test Kitchen
Southern Living Test Kitchen
Recipe tested by Southern Living Test Kitchen

The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama.

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Loaded Deviled Eggs - Southern Living
Photo:

Greg DuPree, Food Stylist: Ruth Blackburn
Active Time:
15 mins
Total Time:
15 mins
Servings:
6

Loaded deviled eggs are a mash-up of two all-time favorite recipes. It is so creative and delicious that people will gobble them up.

The deviled egg filling tastes just like a loaded baked potato. There's bacon, Cheddar, sour cream, and chives, of course, plus the crunch and salty pop of crushed potato chips to make sure we don't miss out on the potato flavor.

Be sure to follow the tips on perfectly cooking the eggs. The secret to boiled eggs is to cook them gently with steam instead of boiling them, though you can hard-boil the eggs if you want.

Ingredients

  • 2 bacon slices, chopped into 1/4-inch pieces (about 1/4 cup)

  • 6 large eggs

  • 3 Tbsp. sour cream

  • 1/4 tsp. kosher salt

  • 1/4 tsp. black pepper

  • 1/4 tsp. garlic powder

  • 1/4 tsp. onion powder

  • 1/4 cup potato chips, lightly crushed

  • 2 Tbsp. shredded sharp Cheddar cheese

  • 1 Tbsp. chopped fresh chives

Directions

  1. Steam eggs:

    Fill a medium saucepan with water to a depth of 1 inch. Fit saucepan with steamer basket, and bring water to a boil over medium-high. Add eggs to basket; cover and steam 13 to 14 minutes.

  2. Chill eggs:

    Remove eggs from pan, and transfer to an ice bath. Peel.

  3. Cook bacon:

    Cook bacon in a medium skillet over medium until crisp, about 5 minutes, stirring often. Transfer to a paper towel-lined plate.

  4. Make deviled egg filling:

    Cut hard-cooked eggs in half lengthwise, and scoop out yolks into a medium bowl. Add sour cream, salt, pepper, garlic powder, and onion powder to yolks; stir until mixture is fully combined and smooth.

  5. Stuff eggs:

    Spoon yolk mixture into a zip-top plastic bag, and cut off ½-inch from one of the corners. Pipe yolk mixture evenly into the cavity of each egg white half.

  6. Load up the eggs:

    Place egg halves on a serving platter, and sprinkle evenly with cooked bacon, chips, Cheddar, and chives. Serve chilled or at room temperature.

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