I’m holding myself back from serving you a dozen dad yolks about these egg-cellent and sinfully-delicious Loaded Deviled Eggs, but since I don’t want to whisk losing you, I’ll crack up privately.
Ohhkayy that was too much fun, I need to get out more. Anyway, I’ve got the most DELICIOUS appetizer recipe that is going to fly off the platter at your next BBQ or get together – Loaded Deviled Eggs. This easy deviled egg recipe is packed with mouthwatering flavors and textures – they are SO addicting!
Loaded Deviled Eggs
Deviled Eggs are hard boiled eggs that have had the yolks popped out and mixed with mayonnaise, mustard, vinegar, and seasonings before being dolloped back into the hollowed out egg halves. They are one of life’s truly simple pleasures…that I made even better by LOADING them with goodies. You know what we call that? An upgrade!
- Mayonnaise + yellow mustard + distilled vinegar: I kept these classic deviled egg ingredients which add creaminess and a wonderful tang to the filling.
- Pickled jalapenos: minced pickled jalapenos in the filling, plus a slice on top, add a tangy, spicy crunch to each bite. I never knew deviled eggs needed spice and pickling tang until I tried it. YUM. If you’re sensitive to spice, I recommend these “tamed” pickled jalapenos.
- Smoked paprika: Confession: these Loaded Deviled Eggs actually started out as Smoked Loaded Deviled Eggs (I smoked whole peeled hardboiled eggs before slicing and filling them.) Delicious but kind of fussy which is the opposite of what deviled eggs should be. I kept the craveable smoky flavor by adding smoked paprika to the filling instead.
- Crumbled bacon: can you really call anything loaded if it doesn’t contain bacon? Not in this case! See below for my method for achieving finely crumbled bacon that flavors each bite of these babies.
- Steak seasoning: my favorite way to eat plain sliced hard boiled eggs is with a sprinkling of steak seasoning, so I included a big pinch of it in my Loaded Deviled Egg filling.
- Chives: chopped fresh chives add a pop of color and freshness to these loaded eggs. You could sub in green onions if you please!
I am so looking forward to summer get togethers and BBQs – this year more than ever for obvious reasons – and a big platter of Loaded Deviled Eggs is the perfect thing to bring or serve your friends and family. I took a platter to my Dad’s family birthday party last weekend and they were so fun and easy to eat with a cold drink on the patio. Creamy, crunchy, savory, smoky, and a touch spicy, they are truly hard to beat!
Step 1: Make the Hard Boiled Eggs
Start by adding 12 eggs to a large pot then cover the tops of the eggs by 1″ with cold water. Place over high heat then bring to a boil. Once the water starts to boil, take the pot off the heat, place a lid on top, then let the eggs sit for exactly 14 minutes.
After 14 minutes, scoop the eggs into a bowl filled with ice and water then let them cool for 15 to 20 minutes.
Last step is to peel the eggs then slice in half. Woot! Perfect every time!
Step 2: Make the Deviled Egg Filling
Pop the egg yolks into a bowl then add mayonnaise, minced pickled jalapenos, distilled vinegar, yellow mustard, smoked paprika, and a big pinch of steak seasoning then use a fork to mash until smooth.
Tip: if you’re sensitive to spice, I recommend using Mezzetta Sliced Tamed Jalapenos which are jalapenos developed to have less of a stinging bite.
Also, here’s the steak seasoning I use – it’s a dead ringer for the seasoning blend we used to purchase from a butcher near my in-law’s house outside of DC and use on EVERYTHING. You could also use my homemade steak seasoning recipe or Montreal Steak Seasoning. Salt and pepper will do in a pinch.
Step 3: Fill then Garnish the Deviled Eggs
Scoop the filling into a gallon size Ziplock bag then snip off the corner and fill the center of each egg.
Top each egg with a sprinkling of steak seasoning and smoked paprika, followed by crumbled bacon and a pickled jalapeno slice.
Here’s my favorite way to get finely crumbled bacon: roughly chop bacon slices then add to a food processor. Process for a few seconds, or until the bacon is finely chopped, then add to a cold skillet and brown over low heat. Homemade bacon bits but better!
Lastly, sprinkle freshly chopped chives on top for a pop of color and freshness then you are set my friend! You can serve these Loaded Deviled Eggs immediately, or cover and chill for several hours before eating. Whenever you devour, I hope you love this easy yet devilishly-delicious appetizer – enjoy!
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Loaded Deviled Eggs
Loaded Deviled Eggs are bursting with big, savory flavors and creamy, crunchy textures. This easy appetizer is a hit at BBQs and parties!
- 12 large eggs
- 1/2 cup mayonnaise
- 1/4 cup minced pickled jalapenos (or more or less), plus whole slices for garnish
- 2 teaspoons distilled vinegar
- 2 teaspoons yellow mustard
- 1/2 teaspoon smoked paprika, plus more for garnish
- big pinch steak seasoning, plus more for garnish
- 6 slices bacon
- chopped fresh chives
- Fill a medium-sized bowl with ice cubes and water then set aside. Meanwhile, add eggs to a large pot then cover tops by 1" with cold water. Bring to a boil over high heat then place a lid on top and remove pot from heat. Let eggs sit for 14 minutes then remove the lid and scoop eggs into the bowl of ice water and let cool.
- Meanwhile chop bacon into big pieces then add to a food processor. Process until finely chopped, just a few seconds or so. Add minced bacon to a cold skillet then place over low heat and cook until crisp. Scoop bacon onto a paper towel lined plate to drain then set aside. If you don't have a food processor, brown the bacon as slices then chop once cool.
- Peel eggs then slice in half and pop yolks into a medium-sized bowl. Add mayonnaise, minced jalapenos, vinegar, mustard, smoked paprika, and steak seasoning then mix and mash with a fork until smooth. Scoop mixture into a gallon size Ziplock bag then snip the corner off and squeeze the mixture into the center of each egg half.
- Sprinkle each deviled egg with steak seasoning and smoked paprika, then top with crumbled bacon, a pickled jalapeno slice, and freshly chopped chives. Serve immediately or chill for several hours before serving.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.