Loaded Deviled Eggs

Deviled eggs are a classic appetizer featuring a hard boiled egg stuffed with a creamy, tangy egg yolk filling. While there's nothing wrong with the classic filling of mayo, mustard and egg yolk, it's sometimes fun to turn things up a notch.

In this recipe, I'm using the same toppings found in a twice baked potato and just swapping out the vessel of a potato for a hard boiled egg.

Whether they are the classic version or these Loaded Deviled Eggs, they tend of fly off the tray at family get-togethers. There is something so simple, yet decadent about them.

There are many recipes and techniques that can be used to make hard boiled eggs. These ways include boiling them on the stove, steaming them, or making them in a pressure cooker (a.k.a. Instant Pot).

I use the boiling method to make my hard boiled eggs. The technique is one that I first learned at my first job as a cook in a small café in my hometown. Upon some research, it matches this recipe perfectly. Very basic. Very easy.

Here are a couple other techniques for making hard boiled eggs that you may want to try depending on your kitchen equipment:

Steamed Eggs - they claim these eggs can be easier to peel. You will need a steamer basket for this method.

Instant Pot - my mother-in-law got an Instant Pot a few years ago and has not made hard boiled eggs another way since. I have heard the claim from multiple people that making them in the Instant Pot is the best and easiest way. I haven't invested in one yet, but love how easy it sounds!

The irony that deviled eggs are a popular Easter and Mother's Day dish is not lost on me. But how did they get the term "deviled" egg when they are so heavenly delicious?

According to this article from Chowhound about the origin of deviled eggs, the term deviled dates back to 1786 when, it was used to describe a “highly seasoned fried or boiled dish.” By 1800, the term “deviling” caught on and was primarily used to refer to the process of making a spicy or condiment-laden dish.

Prepare the eggs - after the eggs are hard boiled, cooled and peeled, slice them in half lengthwise and remove the yolks using a small spoon. Place the yolks in the mixing bowl and set the whites aside.

Make the filling - to the egg yolks add mayo, sour cream, mustard, pepper, ¾ of the crumbled bacon and ¾ of the cheddar cheese. Mix well.

Quick tip: make sure the bacon and cheese are finely chopped. Even though the cheese is shredded, I still give it a chop to make the pieces nice and small. This ensures everything get distributed evenly and doesn't clog the piping bag (if you're using one).

Fill the eggs - using a spoon or piping bag, fill each egg white with filling. The filling should overfill the egg white. Garnish each deviled egg with extra bacon, cheese and sliced green onion.

Quick tip if using a piping bag, don't use a piping tip as it can easily clog with the bacon & cheese. Just fill the bag, cut off about ½ inch of the tip and fill the eggs. Don't have a piping bag? A gallon storage bag works just as well!

If the question is referring to my family, the answer is 30 minutes to an hour before they disappear.

Another food safety rule to keep in mind when serving deviled eggs at a party: they should not be left out at room temperature for more than 2 hours!

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