Loaded Deviled Eggs Recipe

Hard-cook the eggs

Place 6 large eggs in a single layer in a medium saucepan and add enough cold water to cover by 1 inch. Bring to a gentle boil over medium-high heat. Once boiling, cover the pan, remove from heat, and let sit for 10 minutes.

After 10 minutes, transfer eggs to a bowl of ice water and chill at least 5 minutes to stop cooking and make peeling easier.

Peel the eggs and halve each lengthwise. Carefully remove yolks and place yolks in a medium mixing bowl; set whites on a serving platter or in a container for filling.

Mash the yolks with a fork until mostly smooth. Add 3 tbs mayonnaise, 1 tsp Dijon mustard, 1 tsp white vinegar, 1 tsp salt, and 1 tsp black pepper. Stir or use a small whisk until creamy and well combined. Taste and adjust seasoning (add hot sauce up to 1 tsp if you want extra heat).

Reserve about 1 tbs of the crumbled bacon and 1 tsp of grated cheddar for garnish. Fold the remaining crumbled bacon (about 3 slices worth), 1 tbs grated cheddar, 1 tbs thinly sliced green onions, and 1 tsp minced pickled jalapeño into the yolk mixture until evenly distributed.

Taste the mixture and adjust: more mayo for creaminess, more mustard or vinegar for tang, or additional salt/pepper if needed.

Using a spoon or a piping bag fitted with a large star or round tip, fill each egg white half with the yolk mixture, mounding slightly.

Top each filled egg half with a sprinkle of the reserved crumbled bacon and reserved grated cheddar. Garnish with a pinch of smoked paprika and a scattering of minced chives.

If desired, add a drop of hot sauce to each egg or pass hot sauce on the side. Chill filled eggs for 15–30 minutes to meld flavors, or serve immediately at room temperature.