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:

1. Transfer egg yolks from halves to mixing bowl & combine with remaining ingredients.
2. Add the sour cream or buttermilk last & use more as needed to reach desired smoothness.
3. Spoon yolk mixture into halves. The bulk will have grown substantially, so pile it high & “dust” with a sprinkle of paprika.

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Yield: 24 Halves

Loaded Deviled Eggs

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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

1. Transfer egg yolks from halves to mixing bowl & combine with remaining ingredients.
2. Add the sour cream or buttermilk last & use more as needed to reach desired smoothness.
3. Spoon yolk mixture into halves. The bulk will have grown substantially, so pile it high & "dust" with a sprinkle of paprika.

Nutrition Information:

Yield:

24

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

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Liz Lampman

Liz Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys cooking and baking, food photography, and reading.