Unveiling the Art of Gastronomy: Recipes for Every Palate

Loaded Deviled Eggs

Loaded Deviled Eggs with Bacon, Chives, and Paprika

Loaded Deviled Eggs Recipe – Perfect for Parties and Potlucks

Looking for a tasty and easy-to-make appetizer that’s sure to impress your guests? Look no further than these loaded deviled eggs! Our recipe takes the classic deviled egg to the next level, with a rich and savory filling that’s loaded with bacon, chives, and paprika. Perfect for parties, potlucks, and more, these eggs are a crowd-pleaser that’s sure to have everyone asking for the recipe. So why not try making our loaded deviled eggs today and see for yourself why they’re such a hit!

Our classic deviled eggs get their kick from mustard and hot sauce. We like the simplicity of the flavor – it’s the perfect recipe to use your imagination and add your favorite toppings or mix-ins.


12 large eggs (see Cook’s Note)

1/2 cup mayonnaise

1 tablespoon Dijon mustard

1 to 2 dashes hot sauce, optional

Kosher salt and freshly ground black pepper

Finely chopped chives, for garnish

Smoked paprika, for sprinkling


Place the eggs in a single layer in a wide saucepan, cover with 1 inch of water and bring to a boil. Lower the heat to medium-low and simmer for 10 minutes. Transfer the eggs to a bowl of ice water to cool completely, then carefully peel them.

Dip a clean kitchen towel in a small bowl of warm water. Wipe the blade of your knife with the towel to warm it up and to wet the blade. Slice the eggs in half lengthwise, one at a time, wiping the blade clean between each egg. (The warm, wet blade will give you clean cuts.)

Remove the yolks to a medium bowl. Mash the yolks with a whisk. Add the mayonnaise, mustard, hot sauce if using and salt and pepper to taste. Whisk until very smooth. Transfer to a large resealable plastic bag or disposable pastry bag and snip off one corner with scissors.

Place the egg whites on a platter. Pipe the filling evenly into the egg whites. Top with chives and a sprinkle of paprika. Refrigerate for 20 to 25 minutes prior to serving.

Cook’s Note

As eggs age, the whites start to lose their viscosity and shape and there is more air between the whites and membrane. These are the better eggs for peeling. Look for eggs closest to the sell by date on the carton.

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