Fully Loaded Deviled Eggs

Fully Loaded Deviled Eggs

Fully loaded deviled eggs are a delicious and indulgent twist on the classic deviled eggs recipe. They are often adorned with extra toppings and ingredients to make them even more flavorful and appealing. Here’s a recipe for fully loaded deviled eggs:


  • 6 large eggs
  • 2 tablespoons mayonnaise
  • 2 teaspoons Dijon mustard
  • 1 teaspoon white vinegar
  • 1/4 teaspoon salt (adjust to taste)
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon paprika (plus extra for garnish)
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon hot sauce (optional, for a little kick)
  • 2 tablespoons finely chopped cooked bacon
  • 2 tablespoons finely chopped fresh chives or green onions
  • 2 tablespoons shredded cheddar cheese
  • Paprika, smoked paprika, or additional chives for garnish


  1. Hard-Boil the Eggs: Place the eggs in a single layer in a saucepan and cover them with water. Bring the water to a boil, then reduce the heat to low, cover, and simmer for 10-12 minutes. Remove the eggs from the hot water and transfer them to a bowl of ice water to cool. This makes them easier to peel. Once cooled, peel the eggs.
  2. Slice and Scoop: Carefully slice each egg in half lengthwise. Gently remove the yolks and place them in a separate bowl. Arrange the egg white halves on a serving platter.
  3. Prepare the Yolk Mixture: Mash the egg yolks with a fork until they are well crumbled. Add mayonnaise, Dijon mustard, white vinegar, salt, black pepper, paprika, garlic powder, and onion powder. If you like a little heat, you can also add hot sauce at this stage. Mix everything together until smooth and creamy.
  4. Add Bacon and Chives: Stir in the finely chopped bacon and finely chopped chives or green onions into the yolk mixture. Reserve a small amount of these toppings for garnish if desired.
  5. Fill the Egg Whites: Use a spoon, piping bag, or plastic sandwich bag with the corner snipped off to fill the egg white halves with the yolk mixture. Overfill slightly to create a nice, generous mound.
  6. Garnish: Sprinkle each deviled egg with shredded cheddar cheese and additional paprika, smoked paprika, or chives for color and flavor.
  7. Chill and Serve: Refrigerate the fully loaded deviled eggs for at least 30 minutes to allow the flavors to meld. Serve them chilled.

Fully loaded deviled eggs are perfect as an appetizer, side dish, or party snack. They are not only delicious but also visually appealing with all the colorful toppings. Enjoy!