Loaded Deviled Eggs
Deviled Eggs will never go out of style, they’ve actually been a thing as far back as Roman times when they were served as a first course. They are so yummy and the recipe is a true classic. These loaded deviled eggs are a fun and tasty twist that everyone will love!
Loaded Deviled Eggs
(Makes 24 halves)
Ingredients:
12 large eggs (hard-boiled, cooled & halved)
6 slices bacon (cooked crisp & crumbled)
2 teaspoons fresh chives
2 teaspoons apple cider vinegar
2 tablespoons finely shredded cheddar cheese
¼ cup buttermilk
paprika
Directions:
- Transfer egg yolks from halves to mixing bowl & combine with remaining ingredients.
- Add the sour cream or buttermilk last & use more as needed to reach desired smoothness.
- Spoon yolk mixture into halves. The bulk will have grown substantially, so pile it high & “dust” with a sprinkle of paprika.

Loaded Deviled Eggs
Ingredients
- 12 large eggs, hard-boiled, cooled & halved
- 6 slices bacon, cooked crisp & crumbled
- 2 teaspoons fresh chives
- 2 teaspoons apple cider vinegar
- 2 tablespoons finely shredded cheddar cheese
- ¼ cup buttermilk
- paprika
Instructions
- Transfer egg yolks from halves to mixing bowl & combine with remaining ingredients.
- Add the sour cream or buttermilk last & use more as needed to reach desired smoothness.
- Spoon yolk mixture into halves. The bulk will have grown substantially, so pile it high & "dust" with a sprinkle of paprika.
Nutrition Information:
Yield:
24Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g

Liz Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys cooking and baking, food photography, and reading.
I have a big family party tomorrow and I’m going to make these thanks
I’m going to make these for my next party. Thank you