Ingredients for Loaded Deviled Eggs
- 6 large eggs
- 4 slices bacon
- Fresh Chives
- White Vinegar
- Mild Cheddar Cheese
- Sour Cream
- Paprika
How to Make Loaded Deviled Eggs
- Hard-boil 6 large eggs until yolks are set. Place eggs in an ice bath immediately after boiling to stop the cooking process and make peeling easier.
- Once cool, peel the eggs carefully and slice them in half lengthwise.
- Gently remove the yolks and place them in a medium bowl.
- Mash the yolks with a fork. Add 2 tablespoons mayonnaise, 1 tablespoon Dijon mustard, 1 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well until smooth and creamy.
- Cook 4 slices of bacon until crispy. Chop and set aside.
- Dice 1/2 an avocado and set aside.
- Finely chop 1/4 cup of red onion and set aside.
- Spoon the yolk mixture back into the egg white halves.
- Top each deviled egg with a sprinkle of chopped bacon, diced avocado, and red onion.
- Garnish with a dash of extra smoked paprika for a beautiful presentation.
- Serve immediately and enjoy!
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
1g
Fat
14g
Carbs
0g
