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Loaded Baked Potato Deviled Eggs

Loaded baked potato deviled eggs with creamy yolk filling and classic toppings like cheddar, bacon, and chives. Boiled eggs are halved, filled, then chilled for a sturdy, scooping-ready 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: 215
Ingredients Equipment Method Notes

Ingredients
  

12 large eggs
  • 12 large eggs
Creamy deviled egg filling
  • 0.3333333333 cup mayonnaise
  • 0.25 cup sour cream
  • 0.25 cup shredded sharp cheddar
  • 1 tsp Dijon mustard
  • 0.25 tsp garlic powder
  • 0.25 tsp salt
  • 6 slices bacon cooked and crumbled
  • 2 tbsp fresh chives chopped

Equipment

  • 1 sheet pan

Method
 

Boil the eggs
  1. Place the eggs in a pot and cover with cold water. Bring to a boil, then cover the pot, remove from heat, and let stand for 12 minutes.
  2. Transfer the eggs to an ice bath and chill for 10 minutes. Peel and halve lengthwise so the yolks are ready to mash.
Make the filling and fill the eggs
  1. Mash the yolks with mayonnaise, sour cream, shredded sharp cheddar, Dijon mustard, garlic powder, and salt. Mix in half the cooked and crumbled bacon until evenly combined.
  2. Spoon the filling into the egg whites. Top each with a small dollop of sour cream, extra shredded cheddar, remaining bacon, and chopped chives.
Chill and serve
  1. Chill the deviled eggs until serving. Keep them covered so the filling stays creamy and the toppings look fresh.

Notes

For the cleanest halves, halve the eggs lengthwise right after peeling while they’re still cold. Refrigerate in a covered container for up to 3 days; freezing is not recommended because the yolk filling and toppings lose texture. For a lighter option, swap regular mayonnaise for avocado-based or olive-oil mayonnaise without changing the amounts.