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Loaded Baked Potato Deviled Eggs

Loaded baked potato deviled eggs with a creamy mayo-sour-cream filling, sharp cheddar, and crunchy bacon. Boiled eggs are halved, yolks are mashed smooth, then each half is topped like a tiny loaded potato.
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Prep Time 25 minutes
Cook Time 12 minutes
chilling 10 minutes
Total Time 47 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 12 large eggs
Filling and seasonings
  • 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 sheet pan

Method
 

Boil and peel the eggs
  1. Place the eggs in a pot, cover with cold water, and bring to a boil. Cover the pot, remove from heat, and let the eggs stand 12 minutes.
  2. Chill the boiled eggs in an ice bath for 10 minutes, then peel them and halve lengthwise. Keep the yolks in one bowl and the whites on a tray.
Make the deviled egg filling
  1. Mash the yolks with mayonnaise, sour cream, cheddar, Dijon mustard, garlic powder, and salt until smooth. Fold in half the bacon for even distribution.
Fill and top
  1. Spoon the yolk mixture into the egg whites, filling each half evenly. Press lightly so the tops hold their shape.
  2. Top each egg with a small dollop of sour cream, extra cheddar, remaining bacon, and chives. Arrange neatly so toppings are visible.
Chill and serve
  1. Chill the deviled eggs until serving for the best creamy texture. Serve cold and garnish with additional chives if desired.

Notes

For the smoothest filling, mash the yolks until no dry bits remain before adding the mix-ins. Refrigerate in a covered container for up to 3 days (do not freeze). For a lighter option, use light mayonnaise and reduced-fat cheddar—texture stays creamy with slightly less richness.