Usually, when you hear the words deviled eggs it makes you think of potlucks, parties, and holidays. Save those leftover Easter eggs! This is our favorite way to use up hard-boiled eggs that are destined for the trash. This filling has a creamy texture and crunchy bits of dill pickles and crisp bacon inside and over the top. The Best Loaded Deviled Eggs recipe is easy to make and always disappears quickly.

INGREDIENTS YOU’LL NEED:

16 Hard-Boiled Eggs: Peeled and sliced in half, with the yolks carefully removed to create a creamy filling.
1/2 Cup Mayonnaise: Adds a rich and creamy texture to the filling, perfectly binding the ingredients.
4 Tsp Dill Pickle Juice: Provides a tangy kick that enhances the flavor of the deviled eggs.
1 Tsp Dijon Mustard: Adds a touch of sharpness and depth to the filling.
2 Dill Pickles (finely chopped): Brings a crunchy, tangy element to the filling for added texture.
1/4 Tsp Garlic Powder: Infuses a subtle, savory garlic flavor into the filling.
1/4 Tsp Black Pepper: Adds just the right amount of seasoning to balance the flavors.
8 oz Bacon (fried crispy and crumbled): A savory, smoky topping that adds crunch and richness to each bite.

WHAT ARE DEVILED EGGS?

So for all my worldwide readers who have no idea what deviled eggs are, let me introduce you! Deviled eggs can be detected as far back as ancient Rome, where boiled eggs are seasoned with spicy sauce and served as an appetizer. These zesty eggs made with mustard, pepper, or other ingredients like paprika stuffed into the empty yolk cavity are called “deviled” though in some places they are also called stuffed eggs, dressed eggs, or even Russian eggs.

Today, hardboiled eggs are halved and the yolks are removed and mixed with mayonnaise, mustard, and vinegar but the filling possibilities are endless! You can substitute Greek yogurt, sour cream, horseradish, pickle juice, or pickle relish. The filling is pumped back into the yolk cavity and then sprinkled with paprika. Deviled eggs are traditionally served cold as a side dish or appetizer.

HOW TO MAKE HARD-BOILED EGGS FOR THE BEST-LOADED DEVILED EGGS?

HARD BOILING ON THE STOVE:

Gently place the eggs in a single layer in the empty pot and add cold water until it reaches 1″ above the eggs.
Bring water to boil. Once the water begins to boil, cover, and turn off the heat. Keep the pot on the hot burner.
Let stand COVERED for 5-8 minutes.
As soon as the eggs are hard-boiled, drain the hot water, and shock the eggs in an ice water bath until completely cooled.

HOW TO PEEL BOILED EGGS EASILY?

Once the eggs are cooked transfer them to an ice bath immediately after cooking. This stops the eggs from cooking and allows the egg to contract and pull away from the shell, which will make it easier to peel. Allow the eggs to sit in the ice bath for at least 5 minutes before you start peeling.

TIPS AND TRICKS FOR EASY PEELING EGGS:

Avoid using eggs you just purchased. Older eggs at least 7 days old are easier to peel.
Adding a teaspoon of baking soda to the boiling water
Adding a tablespoon of vinegar to the boiling water

HOW TO MAKE DEVILED EGGS?

Once you have hard-boiled eggs, the rest of the recipe is very easy! Here’s how to make them:

CUT THE EGGS IN HALF: Slice the hard-boiled eggs in half lengthwise. Scoop out the egg yolks and transfer them to a mixing bowl. Set the whites aside.

ADD ALL OTHER INGREDIENTS: Add the mayonnaise, pickle juice, pickles, Dijon mustard, salt, black pepper, and garlic powder, and using a hand mixer beat together until creamy.

PREPARE THE BACON: Fry 1/2 pound of bacon once cooled chop it into small pieces. I used my Cuisinart Mini Prep to pulverize them. Fold half the bacon bits to the whipped eggs. Set aside the other half aside for garnish.

FILL: Use a piping bag with a large tip or a plastic ziptop bag with the corner snipped to fill the egg white cavity with the whipped yolk mixture.

GARNISH: Sprinkle each deviled egg with crumbled bacon and paprika. You can use Cajun seasoning as another option if you like a little more zest. Serve immediately.

WHIPPED EGG YOLK MIXTURE READY TO PIPE INTO WHITES

PRO TIPS AND TRICKS

COOL EGGS PROPERLY: Cooling the eggs makes them easier to peel.

FULL-FAT MAYO ONLY: Using real full-fat mayonnaise will ensure a creamy filling and the best flavor.

TASTE TEST THE FILLING: Taste the filling before you start piping the yolk mixture into the whites. Once you fill the whites it will be difficult to make any adjustments.

USE A HAND MIXER: It’s not mandatory but it makes the filling creamy and fluffy.

ADD OLIVE OIL: Add a splash of olive oil if you find the filling a bit stiff. The oil will loosen it up and make it easier to pipe out.

PIPE/STORE THE FILLING: Pipe the egg filling into the egg whites with a star-tipped piping bag or snip the corner off a plastic zip-top bag. The zip-top bag can also store the filling in the fridge until you are ready to fill the egg whites.

ADD MORE TOPPINGS: Toppings are endless be creative to add both flavor and texture and I suggest bacon for its crunch and flavor. But you can add fresh herbs, spices, cheese, and olives are few options.

NEED MORE APPETIZER IDEAS? TRY ONE OF THESE…

If you love having guests over and presenting them with an array of mouthwatering appetizers. These Loaded Deviled Eggs are some of my favorites but here are some more ideas to get you inspired.

Easy Bacon Wrapped Chicken Tenders

Honey Garlic Glazed Chicken Wings

Easy Homemade Cheese Breadsticks

Print Recipe