The Best Loaded Deviled Eggs
Usually, when you hear the words deviled eggs it makes you think of potlucks, parties, and holidays. The Best Loaded Deviled Eggs recipe is a combination of hard-boiled eggs, mayonnaise, Dijon mustard, pickles, and additional seasonings. Adding pickle juice is a way to add lots of flavor and the crispy bacon makes these irresistible. This deviled egg recipe is quick and easy to make and always disappears quickly.
Servings: 8 people
Calories: 352kcal
Ingredients
- 16 Hard Boiled Eggs (peeled and cut in half with yokes removed)
- 1/2 Cup Mayonnaise
- 4 Tsp Pickle Juice (dill)
- 1 Tsp Dijon Mustard
- 2 Dill Pickles (finely chopped)
- 1/4 Tsp Garlic Powder
- 1/4 Tsp Black Pepper
- 8 oz Bacon (fried crispy and crumbled)
Instructions
- 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.
Nutrition
Calories: 352kcal | Carbohydrates: 6g | Protein: 16g | Fat: 29g | Saturated Fat: 6g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 379mg | Sodium: 876mg | Potassium: 177mg | Fiber: 2g | Sugar: 2g | Vitamin A: 559IU | Vitamin C: 0.3mg | Calcium: 72mg | Iron: 2mg