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Loaded Baked Potato Deviled Eggs

Loaded baked potato deviled eggs with creamy yolk filling, sharp cheddar, and crispy bacon—finished with chives and an extra sour cream dollop. This easy deviled egg recipe bakes into a classic “loaded potato” flavor profile with a firm, sliceable egg texture.
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Prep Time 25 minutes
Cook Time 12 minutes
chilling 10 minutes
Total Time 47 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 270
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 12 large eggs
Deviled egg filling
  • 0.3333333333 cup mayonnaise
  • 0.25 cup sour cream plus more for topping
  • 0.25 cup shredded sharp cheddar plus more for topping
  • 1 tsp Dijon mustard
  • 0.25 tsp garlic powder
  • 0.25 tsp salt
Toppings
  • 6 slices bacon cooked and crumbled
  • 2 tbsp fresh chives chopped

Equipment

  • 1 cast iron skillet

Method
 

Boil and rest the eggs
  1. Place the eggs in a pot and cover with cold water, then bring to a boil. Cover the pot, remove from heat, and let the eggs stand for 12 minutes, keeping the pot covered for the full time.
Chill, peel, and prep
  1. Chill the eggs in an ice bath for 10 minutes to stop cooking and firm up the whites. Peel the eggs and halve lengthwise, keeping the yolks intact for filling.
Make the filling
  1. In a bowl, mash the yolks with mayonnaise, sour cream, cheddar, Dijon mustard, garlic powder, and salt until smooth and cohesive. Stir in half the bacon so it’s evenly distributed through the filling.
Fill and top
  1. Spoon the filling into the egg whites, mounding slightly so the centers stay full. Top each egg with a small dollop of sour cream, extra cheddar, remaining bacon, and chives.
Chill until serving
  1. Chill the deviled eggs until serving to let the flavors meld and the filling set. Serve cold for clean, sturdy halves with visible bacon and chives.

Notes

For the cleanest halves, halve the eggs lengthwise right after peeling while they’re cold and firm, then add toppings immediately so the cheddar and bacon stay crisp. Store covered in the refrigerator up to 3 days; freezing isn’t recommended because the yolk filling and egg whites lose texture. For a lighter option, use light mayonnaise and reduced-fat cheddar while keeping the bacon and chives the same for flavor.